I love making casseroles. It’s so easy to mix everything together and pop in the oven. Plus they taste amazing. I know casseroles can get a bad rap but I can’t help it but love them. This Ritz Cracker Chicken Casserole is so simple to make. My husband even told me it was his favorite casserole I ever made! That’s saying a lot since I’ve made a lot of casserole days in my day. Here are a few more casseroles to give a try next.
Here’s a chicken casserole that packs plenty of taste despite the simple pantry (and inexpensive) ingredients. This is good old American comfort food at it’s finest.
Nothing could be easier than this casserole. It’s also a great way to use up any leftover chicken or turkey!
I was first introduced to this several years ago when someone posted it in the kitchen forum on HSN. It sounded interesting and anything with buttered Ritz crumbs is OK in my book 🙂
How to make Ritz Cracker Chicken Casserole:
- Preheat your oven.
- Prepare a casserole dish with non stick cooking spray and set aside.
- Mix cooked and shredded chicken with cream of chicken soup, sour cream, and seasonings.
- Add to the bottom of your prepared casserole dish.
- Top your casserole with crushed crackers and melted butter.
- Bake for 20-30 minutes.
This is the stripped-down deal here, but this casserole has many possibilities. Add some thawed or fresh broccoli florets or peas (or any veggie) to the mix and you’ve got a complete meal in one dish.
The original has poppy seeds mixed in with the cracker crumbs. I made that optional here because many folks don’t have poppy seeds on hand–and they really don’t add any appreciable flavor–and many who have dental bridgework will understand the other problem! So what I do is sprinkle them on top as a condiment if anyone wants it.
- 1 10.5 oz can condensed cream of chicken with herbs soup
- 1 cup sour cream
- ½ cup sliced green onion
- 1 family-size store-bought cooked rotisserie chicken de-boned and shredded (3 cups )
- 2 sleeves Ritz crackers crushed
- 1/2 cup (1 stick) salted butter melted
- Preheat oven to 350f degrees.
- Spray a 2.5 quart baking dish (or a 9×9 square baking dish) with no-stick cooking spray.
- In a large bowl, mix together the soup, sour cream and green onion.
- Then stir in chicken. Spread mixture into the prepared dish.
- In that same bowl, combine crushed crackers with melted butter.
- Sprinkle the cracker mixture over the casserole.
- Bake for about 25-30 minutes until the cracker topping is golden brown and the casserole is bubbly.