Classic Chicken Casserole with Buttery Ritz Cracker Topping

Every time I make this creamy chicken casserole, everyone in the house always comes back for seconds. It’s one of those easy weeknight dinners that never goes out of style — a comforting mix of tender chicken, creamy soups, and a buttery Ritz cracker topping that gets perfectly golden in the oven. Whether you make it with rice or noodles, this simple chicken casserole recipe is always a family favorite, especially on busy nights when you want something warm and satisfying without the fuss.

Ingredients

  • 3 cups cooked chicken, shredded or cubed (a rotisserie chicken works great)

  • 1 (10.5 oz) can cream of chicken soup

  • 1 (10.5 oz) can cream of mushroom soup

  • 1 cup sour cream

  • 1 yellow onion, finely chopped

  • 1 cup frozen peas and carrots (optional, but adds color and sweetness)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon salt, or to taste

  • 2 cups cooked rice or egg noodles (either works — your choice)

For the topping:

  • 1 sleeve Ritz crackers (about 30), crushed

  • 1/2 cup salted butter, melted

Instructions

  1. Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.

  2. In a large bowl, combine the chicken, cream of chicken soup, cream of mushroom soup, sour cream, onion, peas and carrots, garlic powder, onion powder, pepper, and salt. Stir until everything is evenly coated.

  3. Fold in the cooked rice (or noodles) and spread the mixture evenly into the prepared baking dish.

  4. In a small bowl, mix the crushed Ritz crackers with the melted butter until well coated. Sprinkle evenly over the casserole.

  5. Bake uncovered for 30–35 minutes, until the topping is golden brown and the casserole is bubbling around the edges.

  6. Let it rest for about 10 minutes before serving — it’ll thicken slightly as it cools.

Serving Tip

Serve with a simple green salad or roasted vegetables for a complete, cozy meal (and might I recommend making a delicious, buttery biscuit to go with it, too?). It’s the kind of recipe that disappears fast and somehow tastes even better the next day.

FoodPJ and Thomas McKayComment