Name: Ritz Cracker Chicken Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups cooked chicken, shredded (Rotisserie chicken works great); 1 can cream of chicken soup (10.5 oz); 1 cup sour cream (Full-fat gives best creaminess; Greek yogurt can substitute); 1 cup shredded cheddar cheese (Sharp or mild, your choice); 2 cups crushed Ritz crackers (About 1 sleeve; pulse in food processor for finer crumb); 1/2 cup melted butter; to taste Salt and pepper

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I grew up on dinners like this — simple, a little crunchy, utterly comforting. Ritz Cracker Chicken Casserole is that golden-bubbly dish that shows up at potlucks, makes rushed weeknights feel like home-cooked triumphs, and uses pantry staples most people already have. It’s shredded chicken folded into a creamy mix, topped with buttery crushed Ritz for a salty-sweet crunch. If you like casseroles that are easy to assemble and crowd-pleasing, this one is a reliable go-to. For a similar fast, cozy dinner, I sometimes compare it to a quicker crack-chicken casserole like this 25-minute crack chicken casserole when time is tight.

Why you’ll love this dish

Ritz Cracker Chicken Casserole is comfort food at its most efficient. It combines tender cooked chicken, creamy binder, and a buttery cracker topping for texture contrast without fuss. Here’s why it’s worth keeping in your rotation:

Fast assembly: Most of the work is shredding cooked chicken and crushing crackers.
Budget-friendly: Uses canned soup and pantry crackers — inexpensive and accessible.
Kid-approved: Mild flavors and crispy topping make it popular with picky eaters.
Versatile: Easy to add vegetables, swap proteins, or stretch with rice.

“I doubled this for a family reunion — it vanished in under 15 minutes. Easy to scale and everyone loved the crunchy Ritz top.” — a neighbor’s review

For a lighter, slightly different creamy chicken casserole that also feeds a crowd, check out this comforting angel chicken casserole.

How this recipe comes together

Step-by-step overview: You’ll combine shredded cooked chicken with cream of chicken soup, sour cream and cheddar for a rich, creamy base. That goes into a 9×13 pan. A crunchy topping is made by mixing crushed Ritz crackers with melted butter and spreading them over the filling. Bake until the center bubbles and the top is golden brown. Expect about 10–15 minutes of hands-on time and roughly 30–35 minutes in the oven.

Why this order matters:

Mixing the filling first ensures even seasoning and melting of the cheese.
Cracker topping stays crisp when coated with butter and added on last.
Baking uncovered lets the topping brown while the filling heats through.

Gather these items

Ingredient list (serves about 6):

2 cups cooked chicken, shredded (rotisserie chicken works great)
1 (10.5 oz) can cream of chicken soup
1 cup sour cream (full-fat gives best creaminess; Greek yogurt can substitute)
1 cup shredded cheddar cheese (sharp or mild, your choice)
2 cups crushed Ritz crackers (about 1 sleeve — for a finer crumb, pulse in a food processor)
1/2 cup melted butter
Salt and pepper to taste

Notes and substitutions:

To reduce sodium, use low-sodium cream soup or make a quick white sauce instead.
For a lighter version, swap half the sour cream for plain Greek yogurt.
Gluten-free? Use GF buttery crackers or crushed GF breadcrumbs.
Vegetarian swap: replace chicken with cooked mushrooms or chickpeas and use vegetable soup.

Step-by-step instructions

Delicious Ritz Cracker Chicken Casserole topped with crunchy Ritz crackers.

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, and shredded cheddar. Season with salt and pepper. Stir until everything is evenly coated.
Pour the chicken mixture into the prepared baking dish and spread into an even layer.
In a separate bowl, toss the crushed Ritz crackers with the melted butter until the crumbs are fully moistened.
Sprinkle the buttery cracker mixture evenly over the chicken filling, pressing lightly so it adheres.
Bake uncovered for 30–35 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
Let rest 5 minutes, then serve warm.

Quick timing tip: if your chicken is cold from the fridge, warm it briefly so the casserole reaches serving temperature faster.

Best ways to enjoy it

Serving suggestions:

Plate with steamed green beans and a crisp garden salad for brightness.
Spoon over cooked rice or mashed potatoes to turn this into a hearty one-dish meal.
Pair with roasted Brussels sprouts or a tangy coleslaw to cut through the richness.
For a comfort spread, serve with buttery dinner rolls and pickles.

For a hearty pairing idea that mixes potato and broccoli with chicken, you might like this baked potato, chicken & broccoli casserole style inspiration: baked potato chicken broccoli casserole.

Presentation tip: garnish with chopped parsley or chives to add color and a fresh note right before serving.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerate: Cool the casserole to room temperature, cover tightly, and refrigerate for up to 3–4 days. Consume within that timeframe.
Reheat: Warm individual portions in the microwave until 165°F (74°C) throughout. For a crisp topping, reheat in a 350°F oven for 10–15 minutes.
Freeze: Wrap the cooled, unbaked casserole (or portions) tightly in foil and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before baking. If freezing after baking, cool completely and freeze in airtight containers; thaw and reheat as above.

Food safety reminder: Always reheat leftovers to an internal temperature of 165°F (74°C) and never leave perishable food at room temperature for more than two hours.

Pro chef tips

Use rotisserie chicken to cut prep time to almost zero.
Crush crackers in a zip-top bag with a rolling pin for quick cleanup.
Don’t over-salt: Ritz crackers and processed soup have salt already — taste the filling before adding extra.
For an extra-crisp top, switch your oven to broil for the last 1–2 minutes, watching closely to avoid burning.
Add a teaspoon of Dijon mustard or a pinch of smoked paprika to the filling for subtle depth.
Make it ahead: Assemble, cover, and refrigerate the unbaked casserole for up to 24 hours. Add 5–10 minutes to the bake time if baking straight from cold.

Creative twists

Bacon & onion: Fry 4 slices of bacon, crumble and fold into the filling with sautéed onions for smoky flavor.
Veggie boost: Stir in steamed broccoli florets, peas, or diced bell pepper to bulk up vegetables.
Cheesy variety: Swap half the cheddar for Monterey Jack or pepper jack for a melty stretch.
Gluten-free: Replace Ritz with GF buttery crackers or a mix of crushed GF crackers and gluten-free panko.
Lighter version: Use a low-fat cream soup and Greek yogurt, then top with panko mixed with a tablespoon of melted butter rather than a half-cup.
Tex-Mex spin: Add a can of diced green chiles, cumin, and top with crushed tortilla chips instead of Ritz.

Your questions answered

Q: Can I use raw chicken in this casserole?
A: It’s best to start with cooked chicken. If you want to cook raw chicken in the dish, shred or dice it small, increase the bake time and make sure the internal temperature reaches 165°F (74°C). Using pre-cooked chicken ensures even creaminess and avoids over-baking the topping.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if it’s very cold. For longer storage, freeze unbaked and bake from thawed.

Q: How long does the topping stay crisp?
A: The Ritz topping stays crispest right after baking. As it sits, moisture from the filling softens it. To refresh, re-crisp under the broiler for a minute or bake at 350°F for 8–10 minutes.

Q: What are good swaps for cream of chicken soup?
A: Use a homemade white sauce (béchamel) seasoned with chicken bouillon, or substitute cream of mushroom for a different flavor. Low-sodium or homemade versions control salt and additives.

Q: Can I add vegetables without making it watery?
A: Yes — steam or sauté vegetables first to remove excess moisture. If adding watery veggies like zucchini, salt them, let them sit briefly, then squeeze out moisture with a towel before folding in.

Conclusion

If you want a reliably simple casserole that feeds a crowd and delivers both creamy comfort and a buttery crunch, this Ritz Cracker Chicken Casserole is a winner. For more recipe variations and community-tested versions to compare, see this classic take at Ritz Cracker Chicken Casserole • The Diary of a Real Housewife, another popular family-friendly version at Ritz Cracker Chicken Casserole – The Country Cook, and a recently updated recipe at Ritz Cracker Chicken Casserole Recipe for more tips and user reviews.