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Chicken Casserole

Chicken casserole with a creamy chicken-and-rice filling baked until bubbly, then topped with a caramelized Ritz cracker and cheddar crust. This easy chicken casserole delivers golden, crunch-crackled texture across every inch.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 cup cooked chicken, shredded
Rice
  • 1.5 cup long-grain white rice, cooked
Soups
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
Dairy
  • 1 cup sour cream
  • 1.5 cup shredded cheddar cheese
Broth and vegetables
  • 1 cup chicken broth
  • 1 cup frozen peas and carrots
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cracker crust
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 350°F and grease a 9x13 baking dish. Keep the dish ready for layering so the casserole bakes evenly.
  2. Combine shredded chicken, cooked rice, cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, frozen peas and carrots, garlic powder, onion powder, salt, and pepper in a mixing bowl; stir until well mixed. The mixture should look creamy and uniform.
  3. Spread the chicken mixture into the prepared baking dish. Spread to the edges for consistent baking and browning.
  4. Top with shredded cheddar cheese. Cover the surface so it melts and helps anchor the cracker layer.
  5. Mix crushed Ritz crackers with melted butter and sprinkle over the cheese. Aim for an even layer so the topping browns and crunches across every inch.
Bake
  1. Bake at 350°F for 35-40 minutes until bubbly and the cracker topping is golden brown. Watch for visible bubbling around the edges and a crisp, caramelized top.

Notes

Pro tip: For the crispiest topping, don’t skimp on the melted butter in the cracker mix and spread the filling evenly so bubbles reach the surface. Refrigerate leftovers in a covered container for up to 3-4 days. Freezing is yes—freeze baked casserole tightly wrapped for up to 2 months, then thaw overnight in the fridge and reheat until hot. For a lighter option, replace half the cheddar with reduced-fat cheddar and use light sour cream.