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Ritz cracker chicken casserole with a portion scooped out to show the creamy shredded chicken beneath the golden topping.

Ritz Cracker Chicken Casserole

Shredded chicken in cream of chicken soup and sour cream under a crunchy layer of butter-tossed Ritz crumbs, baked uncovered at 350°F until golden and bubbly.
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Prep Time 10 minutes
Cook Time 30 minutes
Rest 5 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 563 kcal

Ingredients
  

  • 3 cups cooked chicken shredded, not diced; rotisserie or leftover
  • 1 can condensed cream of chicken soup 10.5 ounces, undiluted; cream of chicken with herbs or cream of mushroom also work
  • 1 cup sour cream
  • 1/2 cup green onions sliced; optional
  • salt and black pepper to taste
  • 2 sleeves Ritz crackers about 60 crackers (about 7 ounces), coarsely crushed with some medium pieces left
  • 1/2 cup butter 1 stick, melted
  • 1 teaspoon poppy seeds optional, tossed with the crumbs

Instructions
 

  • Heat the oven to 350°F and grease a 9x13-inch baking dish.
  • In a large bowl, stir the cream of chicken soup, sour cream and green onions together. Stir in the shredded chicken and season with salt and pepper. Spread the filling evenly in the dish.
    Step 2: Creamy shredded chicken filling spread evenly in a glass baking dish.
  • Put the crackers in a large zip-top bag and crush them with a rolling pin. Stop while some medium pieces are left so the top stays crunchy instead of turning to dust.
  • Pour the melted butter into the bag, add the poppy seeds if using, and toss until every crumb is coated.
  • Scatter the buttered crumbs evenly over the filling just before the dish goes into the oven.
    Step 5: Creamy chicken filling covered evenly with butter-coated Ritz cracker pieces before baking.
  • Bake uncovered on the middle rack for 25 to 30 minutes, until the topping is golden, the edges bubble and the center reaches 165°F. If the top browns too fast, lay a sheet of foil loosely over it.
    Step 6: Baked chicken casserole with a golden Ritz topping and bubbling edges.
  • Let the casserole rest 5 minutes before serving.

Notes

Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat to 165°F; reheating covered keeps the topping from over-browning, and a handful of fresh buttered crumbs brings the crunch back. To make ahead, cover the filling in the dish and refrigerate up to 1 day, keep the crushed crackers and butter separate, and add the topping right before baking (about 10 extra minutes from cold). To freeze, wrap the unbaked filling well without the topping and freeze up to 3 months. Thaw overnight in the fridge, never on the counter, then add fresh buttered crumbs and bake until the center reaches 165°F. Freezing baked leftovers makes the crackers soggy. A 2.5-quart or 9x9 dish gives a deeper filling.

Nutrition

Serving: 1servingCalories: 563kcalCarbohydrates: 26.3gProtein: 24.9gFat: 39.8gSodium: 664mgFiber: 1.1gSugar: 4.5g
Keyword chicken casserole with ritz crackers, creamy chicken ritz casserole, ritz chicken casserole, ritz cracker chicken casserole, rotisserie chicken casserole