Go Back

Chicken Casserole

Chicken casserole with a creamy chicken-rice filling and a golden, crackly Ritz cracker-and-cheddar crust. Baked until bubbly and richly browned for an easy family dinner casserole that looks like comfort food baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken casserole filling and topping
  • 3 cooked chicken, shredded
  • 1.5 cup long-grain white rice, cooked
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 cup frozen peas and carrots
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
  • 1.5 cup shredded cheddar cheese
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish, so the casserole releases cleanly after baking.
Mix the creamy chicken-rice filling
  1. Combine shredded chicken, cooked rice, cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, peas and carrots, garlic powder, onion powder, salt, and pepper in a mixing bowl and stir until evenly coated.
Assemble the casserole
  1. Spread the chicken mixture into the greased baking dish in an even layer for consistent baking.
Add cheese layer
  1. Top the casserole with shredded cheddar cheese to create a melty, golden base under the cracker crust.
Make and add the cracker topping
  1. Mix crushed Ritz crackers with melted butter until sandy and coated, then sprinkle over the cheddar so it browns and crackles.
Bake
  1. Bake at 350°F for 35-40 minutes until the casserole is bubbly and the cracker topping is golden brown with caramelized spots.

Notes

For the best creamy texture, use already-cooked white rice (warm rice blends more smoothly). Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325°F until hot and bubbly. Freezing: yes, freeze baked leftovers up to 2 months and thaw in the fridge before reheating. Dietary swap: use low-fat sour cream and reduced-fat cheddar if you want a lighter casserole without changing the bake method.