Ritz Chicken Casserole: The Comfort Food You Didn’t Know You Needed

Picture this: crispy, buttery Ritz crackers hugging tender chicken smothered in creamy, cheesy goodness. Sound like heaven? That’s because it is.

This Ritz Chicken Casserole isn’t just food—it’s a hug on a plate. It’s the dish your grandma would make if she had a cheat code for flavor. And the best part?

It’s stupidly easy. No fancy skills, no weird ingredients, just pure, unapologetic deliciousness. Why settle for boring chicken when you can have this?

What Makes This Recipe So Good

This casserole is the ultimate crowd-pleaser.

The Ritz crackers? They turn golden and crunchy while sealing in all the saucy, cheesy goodness underneath. The chicken stays juicy, and the creamy sauce ensures every bite is packed with flavor.

It’s the kind of dish that makes people ask for seconds before they’ve even finished their first plate. Plus, it’s versatile—swap ingredients, adjust the seasoning, and it still turns out amazing. Basically, it’s foolproof.

Ingredients

• 3 cups cooked chicken (shredded or diced)
• 1 can cream of chicken soup (10.5 oz)
• 1 cup sour cream
• 1.5 cups shredded cheddar cheese
• 1 sleeve Ritz crackers (about 36 crackers)
• 1/2 cup melted butter
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Because cold ovens don’t cook food.

   Just saying.

2. Mix the chicken, soup, sour cream, 1 cup of cheese, garlic powder, onion powder, salt, and pepper in a large bowl. Stir until everything is evenly combined.
3. Spread the mixture into a greased 9×13-inch baking dish. Smooth it out like you’re frosting a cake, but with zero pressure.
4. Crush the Ritz crackers (leave some bigger pieces for texture) and mix them with the melted butter.
5. Sprinkle the buttery cracker crumbs over the chicken mixture. Then top with the remaining 1/2 cup of cheese because more cheese is always the answer.
6. Bake for 25–30 minutes or until the top is golden and the casserole is bubbly. Try not to eat it straight out of the oven—you’ll burn your tongue.

Storage Instructions

Let the casserole cool completely before covering it with foil or transferring it to an airtight container.

Store in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F for 15–20 minutes or microwave individual portions (though the oven keeps the topping crispier). You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.

Benefits of This Recipe

First, it’s easy.

Even if your cooking skills peak at microwaving popcorn, you can handle this. Second, it’s budget-friendly—no fancy ingredients here. Third, it’s comfort food at its finest, perfect for weeknight dinners or potlucks.

And fourth, leftovers taste just as good the next day (if you’re lucky enough to have any).

Common Mistakes to Avoid

• Overcooking the chicken before baking. It’ll dry out. Use pre-cooked rotisserie chicken for a shortcut.
• Not crushing the crackers enough (or too much). You want a mix of fine crumbs and small chunks for texture.
• Skipping the butter on the crackers. This is what makes them crispy and golden. Don’t cheat yourself.
• Forgetting to season. Taste the mixture before baking and adjust salt/pepper as needed.

Alternatives

Feel like mixing it up?

Try these swaps:

• Swap the chicken for turkey or ham. Great for leftovers.
• Use cream of mushroom soup instead of chicken. Works just as well.
• Add veggies like broccoli or peas. For those who pretend to eat healthy.
• Try different crackers or breadcrumbs. Saltines or panko can work in a pinch.

FAQ

Can I make this ahead of time?

Absolutely. Assemble the casserole (without baking), cover it, and refrigerate for up to 24 hours. Bake as directed when ready—just add a few extra minutes if it’s cold from the fridge.

Can I use fresh chicken instead of pre-cooked?

Yes, but cook it first.

Raw chicken in the casserole won’t magically cook through in the oven. IMO, rotisserie chicken is the MVP here.

Why are my crackers soggy?

You probably didn’t use enough butter or baked it too long. Also, don’t cover it while baking—steam is the enemy of crispiness.

Can I freeze this?

Yep!

Freeze before or after baking. Thaw in the fridge overnight and reheat in the oven for best results.

Final Thoughts

This Ritz Chicken Casserole is the definition of comfort food—easy, cheesy, and downright delicious. Whether you’re feeding a crowd or just craving something hearty, it’s a winner.

Plus, it’s forgiving. Burn the edges? Call it “caramelized.” Forget an ingredient?

No one will notice. Now go make it and prepare for the compliments.