Creamy Ritz Cracker Chicken Casserole made with rotisserie chicken, cream of chicken soup, sour cream, scallions, buttery crackers, and melted butter.
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I swear this Ritz Cracker Chicken Casserole shows up in my life exactly when I need it most. You know those days—nothing catastrophic happened, but you’re just done. Dinner still needs to happen, people are hungry, and your brain has clocked out. Sound familiar?
The first time I made this casserole, it was honestly an act of survival. I had rotisserie chicken because I couldn’t be bothered to cook raw meat, a box of Ritz crackers because… who doesn’t, and that low-level craving for something warm, creamy, and a little nostalgic. When I pulled it out of the oven, bubbling and golden and smelling like butter and comfort, I actually exhaled. That sounds dramatic, but also—tell me you’ve been there. This dish doesn’t try to impress. It just shows up, and sometimes that’s exactly what you need.
Why you’ll Love this Ritz Cracker Chicken Casserole?
There’s nothing flashy about this casserole, and that’s kind of the point. It’s creamy but not heavy. Rich but not overwhelming. The filling is cozy and familiar, while the buttery cracker topping adds just enough crunch to keep things interesting. It’s comfort food without the guilt trip.
What I really appreciate about this Ritz cracker chicken casserole is how forgiving it is. If you eyeball the broth? Fine. If your chicken shreds aren’t perfect? Also fine. It’s the kind of recipe that doesn’t punish you for being human. And honestly, in a world where everything feels a little high-maintenance, that matters.
Ingredient Notes
This casserole keeps things simple, which is probably why it works so well.
- Rotisserie Chicken: The MVP. Warm chicken shreds easier, by the way—learned that the hard way.
- Cream of Chicken Soup: Old-school, yes. But it’s doing important work here, and I’m not mad about it.
- Sour Cream: Adds tang and smoothness so the casserole doesn’t feel one-note.
- Scallions: A little freshness goes a long way. Plus, green things make it feel balanced.
- Chicken Broth: Loosens everything just enough so it’s creamy, not stiff or paste-like.
- Dijon Mustard: Subtle, but it adds depth. Skip it once and you’ll notice something’s missing.
- Ritz Crackers: Buttery, salty, nostalgic. This is not the place for off-brand experiments.
- Butter: Melted and unapologetic. This is comfort food—let it be that.
How to Make Ritz Cracker Chicken Casserole?
- This is one of those recipes that doesn’t ask you to overthink. You preheat the oven, then mix the shredded chicken, soup, sour cream, broth, mustard, scallions, and seasonings right in the baking dish. One dish. Minimal cleanup. Already winning.
- Then comes the topping—the part people fight over. Crushed Ritz crackers get tossed with melted butter until every crumb is coated. It’s messy. It smells incredible. Sprinkle that evenly over the chicken mixture and try not to snack on it straight from the bowl. Or do. Again, no judgment.
- Bake until everything is bubbly and the topping turns golden brown. Let it rest for a few minutes before serving. Not because it’s fancy—but because molten casserole is a real hazard, and I care about you.
Storage Options
Leftover Ritz cracker chicken casserole keeps well in the fridge for about 3–4 days. Cover it tightly and reheat gently. The topping softens a bit, but honestly? Still comforting. You can also freeze it before baking—just wait to add the cracker topping until you’re ready to cook it.
Variations & Substitutions
This casserole is flexible, which I appreciate on chaotic weeks.
- Swap scallions for sautéed onions if that’s what you have.
- Add broccoli, peas, or green beans if you’re trying to feel responsible.
- Use cream of mushroom soup for a deeper, earthier flavor.
- Stir in shredded cheese if you want extra richness (no one will complain).
- Use gluten-free buttery crackers if needed—the crunch still delivers.
Some versions come out richer, some lighter. Both have their place.
What to Serve With Ritz Cracker Chicken Casserole?
This dish doesn’t need much help, but a simple side rounds things out.
- A crisp green salad with vinaigrette
- Steamed green beans or roasted veggies
- Buttered peas (yes, it’s retro—lean into it)
- Or nothing at all. Just a bowl and a fork.
FAQ:
Can I make this ahead of time?
Yes. Assemble the filling, refrigerate it, and add the cracker topping just before baking.
Why did mine turn out dry?
Usually overbaking or not enough broth. It should be creamy and scoopable.
Can I use leftover cooked chicken instead of rotisserie?
Absolutely. Just make sure it’s not super dry before mixing it in.
If you’re craving something cozy, familiar, and a little nostalgic, this Ritz Cracker Chicken Casserole might be exactly what tonight needs. If you make it, tell me—did it remind you of a dish from your past too? Or did it become a new comfort favorite?
Ritz Cracker Chicken Casserole
Ingredients
- 8 cups shredded rotisserie chicken from approximately 2 whole chickens
- 2 cans 10½ oz each cream of chicken soup
- 1 cup sliced scallions plus additional for garnish
- 1 container 8 oz sour cream
- ½ cup chicken broth
- 1 tablespoon Dijon mustard
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons freshly ground black pepper
- 1½ teaspoons kosher salt
- 2 sleeves buttery round crackers approximately 60 crackers, crushed
- ½ cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9×13-inch baking dish, combine the shredded chicken, cream of chicken soup, scallions, sour cream, chicken broth, Dijon mustard, garlic powder, onion powder, black pepper, and salt. Stir until evenly combined and spread into an even layer.
- In a separate bowl, mix the crushed crackers with the melted butter until all crumbs are evenly coated.
- Sprinkle the buttered cracker mixture evenly over the chicken filling.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbling and the cracker topping is golden brown.
- Remove from the oven and garnish with additional sliced scallions before serving, if desired.
Notes
