Some evenings just demand comfort—no fancy plating, no complicated steps—just something warm, creamy, and soul-satisfying. That’s exactly what this chicken casserole delivers. It’s a dish I keep returning to, especially on busy weekdays or when the fridge holds a rotisserie chicken and a little bit of everything else.
This isn’t one of those “clean out the fridge” meals that ends up feeling like a compromise. It’s intentionally rich and cozy, made with just a few pantry staples like cream of chicken soup, sour cream, and golden Ritz crackers that bake into a buttery topping that’s downright irresistible.
I used to struggle with casseroles that came out bland or soggy—until I nailed this version. The key? Layered flavor from garlic and onion powder, a double dose of cheddar, and perfectly shredded chicken that soaks up all the creamy goodness.
For something crunchy and fresh on the side, try this crisp Coleslaw. Or go with a refreshing Chilled Cucumber Cocktail that cuts right through the richness.
It’s no surprise this recipe’s popularity is soaring—according to Google Trends, searches for “easy chicken dinners” have jumped by over 30% in the past year. With minimal prep and maximum payoff, it’s not just a weeknight winner—it’s a comfort food classic for all seasons.
This casserole doesn’t try to be trendy. It just tastes really good.
If you try it, I’d love to hear how you made it your own—add-ins, swaps, or secret touches!
Why I Love This Recipe (And You Will Too!)
- I finally stopped overthinking dinner: This casserole is a go-to when I don’t have the energy to think—just mix, bake, done. You’ll appreciate the simplicity too.
- My picky eaters actually ask for it: The creamy sauce and cheesy cracker topping win over everyone at the table—yes, even the ones who don’t like “casserole stuff.”
- It’s flexible, forgiving, and fridge-friendly: I’ve swapped in turkey, added frozen peas, or topped it with breadcrumbs. It always works.
- It feels indulgent, but it’s practical: No need for expensive ingredients or long prep—just hearty, satisfying food that feeds a crowd.
- I save time and reduce waste: Using leftover rotisserie chicken means I stretch my grocery haul and skip another trip to the store.
Chicken Casserole Recipe
Equipment
- 9×13-inch baking dish
- Oven
- Foil (optional, for covering while baking)
Ingredients
- 2 condensed cream of chicken soup 10.5-ounce cans
- 1 cup sour cream 240g
- 1½ teaspoon onion powder
- 1½ teaspoon garlic powder
- ¾ teaspoon salt
- 1 teaspoon ground black pepper
- 8 cups shredded cooked chicken about 2 rotisserie chickens
- 2 cups shredded cheddar cheese divided 225g
- 2 full sleeves Ritz crackers lightly crushed
- 4 tablespoons melted butter 56g
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper.
- Add in the shredded chicken and 1½ cups of cheddar cheese. Mix well.
- Spread the mixture evenly into a greased 9×13 inch baking dish.
- In a separate bowl, combine crushed Ritz crackers with melted butter.
- Sprinkle the buttery cracker topping over the chicken mixture.
- Top with the remaining ½ cup of cheddar cheese.
- Bake for 25–30 minutes until hot and bubbly with a golden topping.
Nutrition
Helpful Tips From Experience!
- Don’t skimp on seasoning the chicken itself: If you’re using rotisserie chicken, great—but if it’s plain shredded chicken, toss it in a bit of olive oil, salt, and garlic powder before mixing. It makes a big difference in flavor depth.
- Let it sit for 5–10 minutes after baking: This helps the sauce settle and thicken slightly, making it easier to serve clean slices instead of a gooey mess.
- Mix the cracker topping gently: Don’t crush the Ritz too fine—you want a mix of small chunks and crumbs for a better texture contrast. It gives that crave-worthy crunch.
- Add a hidden veggie layer: I like to sneak in sautéed spinach, mushrooms, or even frozen peas between the chicken mixture and cracker topping. It adds bulk and balance without changing the classic feel.
- Try smoked cheddar or a cheese blend: If you’re feeling fancy, swapping part of the cheddar with a smoky or sharp cheese adds an extra flavor kick that feels a bit more gourmet.
- If prepping ahead, assemble everything except the topping: Add the cracker-butter mix right before baking so it stays crispy and doesn’t go soggy in the fridge.
Quick Questions?
Q. Can I make this casserole ahead of time?
Ans: Yes! Assemble everything except the cracker topping. Cover and refrigerate for up to 24 hours, then add the topping and bake when ready.
Q. Can I freeze the chicken casserole?
Ans: Absolutely. Freeze it before baking (without the cracker topping) for up to 2 months. Add topping and bake straight from frozen at 350°F for 45–50 minutes, covered loosely with foil.
Q. What can I use instead of Ritz crackers?
Ans: Crushed butter crackers, seasoned breadcrumbs, or even crushed cornflakes can work. Just make sure to mix with melted butter for that golden crunch.
Q. Is it okay to use canned chicken?
Ans: Yes, though rotisserie or freshly shredded chicken gives better texture and flavor. If using canned, drain and shred well.
Q. Can I make it lighter?
Ans: Sure! Use low-fat sour cream, reduced-fat cheese, and a lighter soup base. Add steamed broccoli or spinach to bulk it up without the extra calories.
