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Chicken Casserole

Chicken casserole with a creamy chicken, rice, and vegetable filling topped with a golden, cracker-crunch cheddar crust. This easy chicken casserole bakes until bubbly at the edges and caramelized on top for a comforting family dinner casserole.
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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
  • 3 cup cooked chicken Use shredded, cooked chicken.
  • 1.5 cup long-grain white rice Cooked and cooled slightly before mixing.
  • 1 can (10.5 oz) cream of chicken soup Use undiluted soup.
  • 1 can (10.5 oz) cream of mushroom soup Use undiluted soup.
  • 1 cup sour cream Stir smooth before combining.
  • 1 cup chicken broth Low-sodium if desired; adjust salt to taste.
  • 1 cup frozen peas and carrots No need to thaw.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper Season to taste.
Cheddar Ritz topping
  • 1.5 cup shredded cheddar cheese For layering and topping.
  • 1 sleeve Ritz crackers Crush crackers finely for even browning.
  • 3 tbsp butter Melted to help crackers caramelize.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and fill the baking dish
  1. Preheat the oven to 350°F and grease a 9x13 baking dish for easy release.
  2. Combine shredded chicken, cooked rice, both soups, sour cream, chicken broth, frozen peas and carrots, garlic powder, onion powder, salt, and pepper in a mixing bowl and stir until evenly coated.
  3. Spread the chicken mixture into the prepared baking dish and level the top so it bakes uniformly.
Add the cheesy cracker crust and bake
  1. Sprinkle shredded cheddar cheese evenly over the chicken mixture to form a melty layer.
  2. Mix crushed Ritz crackers with melted butter, then sprinkle over the cheese for a thick, crunchy top.
  3. Bake for 35-40 minutes at 350°F until the casserole is bubbly around the edges and the cracker topping is golden brown, with a crisp crust cracking at the surface.

Notes

Pro tip: level the filling before baking so the cracker topping browns evenly. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat at 350°F until steaming. Freezing is not recommended for best cracker texture. For a lighter option, use reduced-fat sour cream and a reduced-fat cheddar while keeping the topping intact.