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Chicken Casserole

Chicken casserole that bakes up golden and bubbly with a crisp Ritz cracker-cheddar topping over creamy chicken, vegetables, and rice. This easy chicken casserole is a creamy chicken bake built for a family dinner casserole that shows caramelized crunch in every bite.
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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 base
  • 3 cooked chicken
  • 1.5 cup long-grain white rice Use cooked rice.
  • 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
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Cheesy Ritz topping
  • 1.5 cup shredded cheddar cheese
  • 1 sleeve Ritz crackers Crushed.
  • 3 tbsp butter Melted.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish, so the casserole releases cleanly after baking.
  2. In a large mixing bowl, combine shredded cooked chicken, cooked long-grain white rice, cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, frozen peas and carrots, garlic powder, onion powder, salt, and pepper; stir until the mixture is evenly coated and creamy.
  3. Spread the chicken mixture into the prepared baking dish in an even layer so it bakes uniformly.
  4. Top with shredded cheddar cheese, covering the surface for a melted, golden interior edge.
  5. Mix crushed Ritz crackers with melted butter and sprinkle over the cheddar so the topping bakes into a crunchy, caramelized crust.
Bake until golden
  1. Bake at 350°F for 35-40 minutes until the casserole is bubbly in the center and the cracker topping is golden brown, with a crackly, crisp surface.

Notes

For the best texture, spread the filling to the corners of the dish so the cracker topping caramelizes everywhere. Refrigerate leftovers in a covered container up to 3-4 days and reheat at 350°F until hot and bubbly. Freezing is yes: freeze tightly wrapped up to 2 months, then thaw overnight in the fridge before reheating. For a lighter option, use low-fat sour cream and reduced-fat cheddar (the crust still crisps).