BityButtery Ritz crackers, juicy rotisserie chicken, creamy soup, and sour cream—this cozy ritz cracker chicken casserole is calling your name. Textures galore, flavors you’ll shamelessly crave.
This creamy, crunchy casserole is like a warm hug in a baking dish. The kind of meal that perfumes your kitchen in roasted chicken and toasted crackers, and suddenly makes Tuesday feel a little less Tuesday-ish.
So, this dish. It’s not flashy. No swoops of microgreens or delicate curls of parmesan. It’s comfort food, pure and simple. Ritz cracker chicken casserole is the kind of thing you pull together when dinner needs to happen fast, but you still want it to feel like a real meal. Slightly tangy with sour cream, rich from the soup and broth combo, and yes—there’s an actual blitz of buttery, toasty Ritz crumbs on top that steal the show.
And trust me, it smells as good as it tastes.
Quick Breakdown
Why You’ll Love this Ritz Cracker Chicken Casserole
No frills here, just cozy flavor and textures that play so well together. Honestly, it feels like the casserole version of sweatpants.
- Ridiculously simple to make: You just stir some stuff together, toss it in a baking dish, and crown it with crackers.
- Loaded with familiar flavors: That creamy, savory chicken base with a splash of mustard and scallion… it’s comfort on a spoon.
- Perfect excuse to buy rotisserie chicken: Because let’s be real, shredding it is cathartic and smells amazing.
- The cracker topping is outrageous: Buttery and golden and just crunchy enough to fight the soft, pillowy filling.
- Great for feeding people with… opinions: Kids, in-laws, picky friends with suspicious food fears. They’ll all eat this.
Ingredient Notes
If you’ve got the basics on hand, you’re already most of the way there. Just a few pantry heroes + your favorite chicken.
- Shredded rotisserie chicken: The shortcut MVP. Don’t stress about perfection—just tear it up into bite-sized comfort.
- Cream of chicken soup: Brings that silky richness. You can swap one can for cream of mushroom for a deeper flavor twist.
- Sour cream: Adds tang and body, but Greek yogurt works if that’s what you’ve got.
- Scallions: They sneak in brightness and a little crunch. Save a few for tossing on top, trust me.
- Chicken broth: Thins things out just enough. Gives the whole situation more savory oomph.
- Dijon mustard: Don’t skip it—it adds a background zing that makes people go “what’s that great flavor?”
- Garlic and onion powders: Pantry flavor bombs. Subtle, but they pull everything together.
- Kosher salt and black pepper: Season generously. Especially since Ritz crackers are a little salty too.
- Ritz crackers: Or any buttery round cracker. You want that nostalgic, slightly crumbly golden top layer.
- Butter: Melted and mingled with crumbs, it makes the cracker topping just indulgent enough.
How To Make This Ritz Cracker Chicken Casserole
You’re not going to believe how breezy this is. It’s basically: mix stuff, top with other stuff, bake until golden and bubbly.
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Preheat and prep your baking vessel: Fire up your oven to 350°F (175°C). Grab a 9×13-inch dish—no need to grease, things are creamy enough to not stick.
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Mix the chicken base: In the dish itself (yes, no extra bowls needed), combine the shredded chicken, cream of chicken soup, scallions, sour cream, broth, mustard, garlic powder, onion powder, salt, and pepper. Give it a thorough stir until it looks unified and very creamy.
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Crumble the cracker topping: In a separate bowl, mix your crushed Ritz crackers with the melted butter. Every crumb should glisten. If you don’t fully crush the crackers, that’s okay—we’re not aiming for powder. A little texture is delightful.
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Layer and bake: Sprinkle the cracker mixture evenly across the top. No pressing down, just let it float there like a golden raft. Slide into that hot oven and bake for about 30 minutes until it bubbles at the edges and the top turns pleasantly golden brown.
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Finish and garnish: Once it’s out and looking fabulous, shower with a little more fresh scallion. You eat with your eyes first… and the steam smells like savory heaven.
Storage Options
So you made a vat of this ritz cracker chicken casserole and now you’re wondering: will tomorrow-you thank today-you? Yes, absolutely.
Pop leftovers in an airtight container and slide it into the fridge. It’ll keep well for 3 to 4 days. The topping might soften a bit, but honestly? A minute in the toaster oven or even under the broiler wakes it right up.
Now, the freezer question. Can you freeze it? Technically, yes. I recommend freezing it before baking, rather than after. Assemble everything, right up to the cracker topping—but leave that off for now. Wrap the dish tightly in foil and freeze up to 2 months. When you’re craving it, thaw overnight in the fridge, toss the crackers on, and bake like usual.
Reheating a single portion? Microwave works in a pinch, but the oven’s your friend here if you want the topping to stay crispy-ish. Give it about 10–15 minutes at 350°F.
Variations and Substitutions
You can think of this casserole as a blank (very tasty) canvas. There are plenty of ways to riff on it based on what you’ve got or what you’re craving.
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Add a veggie boost: Frozen peas, steamed broccoli, or sautéed mushrooms tuck in nicely with the chicken mix.
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Try a cheese layer: A sprinkle of shredded cheddar or Swiss in the filling or between layers gives it an even more decadent bite.
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Swap the soup: Cream of mushroom, celery, or even a homemade béchamel works if you’re avoiding condensed stuff.
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Make it spicy: Add in a few dashes of hot sauce or a pinch of cayenne if you like a little backend heat.
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Use different crackers: Club crackers or even buttery saltines work if that’s what’s hanging out in your pantry.
What to Serve with Ritz Cracker Chicken Casserole
This casserole can definitely stand on its own, but if you want to build a well-rounded plate or impress at the dinner table, here are a few easy add-ons.
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Light green salad with vinaigrette: Fresh, peppery greens like arugula or baby spinach pair beautifully with the rich filling. Use a sharp vinaigrette to cut through the creaminess.
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Garlicky green beans or asparagus: Quick sautéed green veggies bring brightness and pop. Plus the garlic plays well with the chicken-y base flavor.
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Sweet roasted carrots or squash: The mellow sweetness makes a nice contrast and adds a cozy, autumnal feel. Bonus: throw them in the oven at the same time.
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Crispy roast potatoes or fries: Why not double the carbs? If you’re leaning into comfort, fully commit with some crispy spuds.
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Need another casserole for the table? This chicken broccoli rice casserole makes a solid sidekick (or backup casserole in case everyone wants seconds).
Frequently Asked Questions
Can I use canned chicken instead of rotisserie?
Yes, in a pinch, canned chicken works just fine! Make sure to drain it well and give it a little fluff with a fork to break up any sad compact chunks. It won’t have the same juicy depth as rotisserie, but the other creamy ingredients make up for it. You might want to add a dash more seasoning too.
Can I make this casserole ahead of time?
Totally! You can mix the filling up to a day in advance, cover the dish tightly, and keep it in the fridge. Just right before baking, prepare the cracker topping so it stays crunchy. If you’re baking it straight from the fridge, you may need to add 5–10 minutes to the bake time.
What’s the best way to crush Ritz crackers?
I usually toss mine in a zip-top bag and give them a few good smacks with a rolling pin (very satisfying). But you can also pulse them in a food processor for a finer crumb. Just don’t turn them into dust—we want a little texture left to catch some butter.
Can I use low-fat or non-dairy alternatives?
Yup! You can swap full-fat sour cream with Greek yogurt or use light cream of chicken soup. For dairy-free, use a plant-based sour cream substitute and a non-dairy condensed soup (there are a few good ones out there). Just keep an eye on the consistency—you might need to tweak the broth amount.
Ritz Cracker Chicken Casserole
Equipment
- 9x13 inch baking dish
- Mixing bowl
- Spoon or Spatula
Ingredients
Chicken Base
- 3 cups shredded rotisserie chicken about 1 medium rotisserie chicken
- 2 cans cream of chicken soup 10.5 oz each
- 1 cup sour cream or Greek yogurt
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 4 scallions sliced; plus more for garnish
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt or to taste
- 1/2 tsp black pepper
Topping
- 1 1/2 sleeves Ritz crackers crushed (about 48 crackers)
- 6 tbsp unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grab a 9x13-inch baking dish; no need to grease.
- In the baking dish, combine shredded chicken, cream of chicken soup, sour cream, chicken broth, Dijon mustard, scallions, garlic powder, onion powder, salt, and pepper. Mix until evenly combined and creamy.
- In a separate bowl, mix the crushed Ritz crackers with melted butter until well coated.
- Scatter the cracker mixture evenly on top of the chicken mixture. Do not press down.
- Bake uncovered for about 30 minutes, until the top is golden brown and the casserole is bubbling at the edges.
- Remove from oven, garnish with extra scallions, and serve warm.
