Learn how to make a rich and creamy Ritz chicken casserole baked in the oven with sour cream, shredded chicken, cream of chicken soup and a buttery Ritz cracker topping. This easy, dump-and-go weeknight dinner recipe is perfect for when you’re craving old-fashioned comfort food. You can also make it ahead of time for potlucks, church suppers, or holiday dinners.
Here in the Midwest, casseroles are just a way of life. I can’t think of a more classic potluck dinner than hash brown casserole and CrockPot funeral potatoes. Similarly to my broccoli cheese rice casserole, this old fashioned Ritz chicken casserole is a one-pan dinner that you can throw together in just minutes, and it uses simple ingredients that you probably already have in your pantry.
Chicken on a Ritz casserole is perfect for meal prep, because you can make it ahead of time to warm up in the oven on those busy weeknights. You can also double the recipe, throwing it into a larger baking dish to feed a crowd. If you don’t have any crackers, I’ll show you how to substitute with other common pantry ingredients like chips, bread crumbs, or even breakfast cereals; you can change it up and add an almost infinite number of ingredients based on what you have on hand.
Ingredients & Substitutions Notes
- Chicken – You’ll need to cook and shred 3 whole chicken breasts for this recipe. If you’re in a pinch, you can also make this Ritz chicken casserole with rotisserie chicken. Just shred it up the same as you would the cooked chicken breast.
- Cream of Chicken Soup – I like to make my chicken and Ritz cracker casserole with a can of cream of chicken soup. Cream of mushroom soup makes a good substitute if you don’t have any cream of chicken soup on hand.
- Sour Cream – A dollop of sour cream makes this chicken casserole extra creamy. Plain Greek yogurt, cream cheese, or even mayonnaise will also work if that’s all you have.
- Chicken Broth – This recipe uses just a little bit of chicken broth for extra flavor, so I like to make my broth with chicken bouillon.
- Ritz Crackers – I love Ritz crackers, but you can use any cracker for this recipe. Other crackers that come to mind include Chicken in a Biskit, Cheez-Its, saltine crackers, or even Club Crackers.
- Salted Butter – The secret to a crispy cracker topping that’s not soggy is to crush up the crackers ahead of time and mix them with melted butter before sprinkling on top and baking the casserole. The crackers will cook with the butter, resulting in a perfectly crispy, buttery Ritz topping.
- Green Onions – I like to chop of green onions for a garnish after the casserole has finished baking. Chives make a good scallion substitute if you run out.
How to Make Ritz Chicken Casserole
Before getting started, pre-heat the oven to 350° F. Then grease a 9×9 square baking dish with nonstick cooking spray.
How to Make Easy Chicken Casserole With Ritz Crackers
- In a large mixing bowl, mix together the cooked and shredded chicken, cream of chicken soup, sour cream, chicken broth, garlic powder, and onion powder.
- In a separate small bowl, combine the cracker crumbs with the melted butter.
How to Bake a Creamy Ritz Chicken Casserole
- Spread the chicken mixture in the bottom of the casserole pan that you prepared in the first step.
- Sprinkle the cracker mixture over the top of the chicken mixture.
- Bake your Ritz cracker chicken casserole at 350° F for 20-25 minutes, or ’til bubbly.
- Remove from the oven, and sprinkle with freshly chopped green onions.
That’s it! Serve your chicken on the Ritz casserole while still warm. This recipe makes a quick and easy main dish meal that you can serve alongside a side salad, corn on the cob, honey glazed carrots, southern green beans or hot dog bun breadsticks.
Expert Tips and Recipe FAQ’s
Usually this is caused by using raw chicken or canned chicken, because they release extra juices into the casserole as they cook. The secret to a perfectly creamy chicken casserole is to use pre-cooked, shredded chicken or Rotisserie chicken, which will help to absorb any excess moisture in the dish. Additionally, if adding frozen vegetables, let them thaw out first. Drain any canned vegetables, and pat any fresh vegetables dry before adding to your casserole.
Yes, you can fix a watery casserole. The best way to do this is to whisk 2 tablespoons of cornstarch into 2 tablespoons of water to create a slurry, and then pour this cornstarch slurry evenly over your chicken casserole. Bake uncovered for an additional 10-20 minutes, or ’til thickened up.
Yes, this is a great make-ahead casserole. For the best results, I recommend assembling everything as if you were going to bake it, and then cover it with aluminum foil and place it in the refrigerator for up to 4 days, or ’til you’re ready to eat it. Then bake and serve as normal. You can store any leftovers in an airtight container in the fridge for up to 3-4 days.
Yes, you can freeze chicken casserole with Ritz crackers. I recommend freezing your casserole before baking so that it still tastes fresh once it’s baked. Cover your casserole with a layer of plastic wrap, and then cover it with another layer of aluminum foil, and set it in the deep freeze for up to 3 months. Let it thaw out overnight in the refrigerator, and then bake as normal.
The best way to reheat a casserole that’s already been baked, is to pour 1-2 tablespoons of water around the edges. Then cover with aluminum foil, and bake at a slightly lower temperature (325ºF) ’til warmed through and bubbly. Alternatively, you can reheat it in a microwave-safe dish in the microwave. Leave the lid off, and then cover it with a damp paper towel; heat it in 2-5 minute intervals on medium setting ’til warmed through.
Optional Add-Ins & Recipe Variations
- You don’t have to use crackers on top. Corn flakes, Rice Krispies, potato chips, Doritos, and bread crumbs all make great toppings for a chicken casserole.
- Some people like to ditch the crackers, opting for a layer of stovetop stuffing mix on top instead. Yum!
- Add French fried onions to the top instead of Ritz crackers, kind of like green bean casserole. You can also add shredded cheese, bacon bits, and herbs like fresh parsley.
- Looking to sneak some healthy veggies into this casserole for a little extra nutrition? Broccoli, peas & carrots, green beans, spinach, chopped asparagus and diced zucchini all make great additions to the filling.
- Instead of chicken, you can use leftover turkey or ham from Thanksgiving or Christmas. Any meat will make a fine substitute, including ground beef, sausage, pepperoni or even bologna.
- For an extra carb, mix in some cooked pasta noodles or a long-grain rice.
More Easy Baked Casserole Recipes
- Classic Tater Tot Casserole
- Cheesy Tater Tot Casserole
- Texas Toast Breakfast Casserole
- Low-Carb Instant Pot Sausage and Chicken Casserole
- Mom’s Ground Beef Enchilada Casserole
- Cheesy Leftover Turkey Casserole
- Southern Sweet Potato Casserole
- Jiffy Corn Casserole
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Ritz Chicken Casserole
Ingredients
- 3 whole chicken breasts cooked and shredded
- 10.5 ounces cream of chicken soup
- 8 ounces sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups Ritz crackers crushed
- 1/4 cup salted butter melted
- 1/2 cup green onions minced
Instructions
- Pre-heat the oven to 350° F, and grease a 9×9 square baking dish.
- In a large bowl, mix together the cooked and shredded chicken, cream of chicken soup, sour cream, chicken broth, garlic powder, and onion powder.
- In a separate small bowl, combine the cracker crumbs with the melted butter.
- Spread the chicken mixture in the bottom of the prepared pan.
- Sprinkle the cracker mixture over the top of the chicken mixture.
- Bake at 350° F for 20-25 minutes, or 'til bubbly.
- Remove from the oven, and sprinkle with green onions. Serve while warm.
