Cheesy Ritz Cracker Chicken Casserole
Add Preferred SourceSome dinners just feel like home, and Cheesy Ritz Cracker Chicken Casserole is one of them. It’s creamy, buttery, and perfectly comforting, with tender chicken under a golden, cheesy cracker topping. This is the kind of dish that makes the whole kitchen smell like dinnertime magic.
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I’ve made a lot of chicken casseroles, but this one always gets the “can I have seconds?” treatment. It’s quick to pull together, especially if you’ve got rotisserie chicken ready to go. The combination of savory cream sauce, colorful peppers, and that irresistible cracker crunch hits all the right notes.
It’s a true crowd-pleaser for family dinners, potlucks, or even when you need a make-ahead dish for a busy week. Bake it, serve it hot, and watch it disappear. Trust me, this one doesn’t linger on the table for long.
Ingredients
- Condensed cream of chicken soup – Swap with cream of mushroom, celery, or chicken with herbs if you prefer, but cream of chicken is my top choice for flavor.
- Sour cream – Full-fat gives the creamiest results and helps prevent curdling during baking.
- Green onions – Use both the white and green parts for a mild yet fresh bite.
- Green bell pepper – Adds a pop of color and light sweetness.
- Red bell pepper – Brings brightness and a slight fruity flavor.
- Garlic powder – Infuses the sauce with gentle garlicky warmth.
- Cooked and diced chicken – Rotisserie chicken is quick and flavorful, but leftover baked or grilled chicken works just as well.
- Ritz crackers – About 60 crackers; keep the pieces chunky for the best texture.
- Salted butter – Helps bind the topping and adds rich flavor.
- Cheddar cheese – Melts into the cracker topping for extra savory goodness.
How To Make Cheesy Ritz Cracker Chicken Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 375°F and coat a 2.5-quart or 9×9-inch baking dish with non-stick cooking spray.
In a large stainless steel mixing bowl (durable and perfect for tossing everything together), combine the cream of chicken soup, sour cream, green onion, bell peppers, and garlic powder. Add the shredded chicken and stir until fully coated. Spread the mixture evenly in your prepared baking dish.
In the same bowl, mix the crushed Ritz crackers, melted butter, and cheddar cheese. Use a heavy-duty dough whisk; it blends without pulverizing the crackers and gets the butter mixed in quickly.
Sprinkle the cracker topping evenly over the chicken mixture. Bake for 20 minutes, or until the topping is golden and the casserole is bubbling at the edges.
For perfect browning without overcooking, I like to use an oven-safe digital thermometer to make sure the internal temp stays just right.
Chef Jenn’s Tips
- Using leftover grilled or baked chicken works just as well as rotisserie.
- For extra crunch, lightly toast the cracker mixture before topping the casserole.
- Prep it ahead and refrigerate, then bake right before serving.
Make It A Meal
There aren’t many carbs in this casserole, and that’s ok! I love to serve this creamy, crunchy Cheesy Ritz Cracker Chicken Casserole with a salad tossed in vinaigrette and a warm loaf of crusty bread. The freshness of the salad cuts through the richness of the dish, and the bread is perfect for soaking up yummy extra sauce.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the topping crisp, or in the microwave for quick single servings.
Cheesy Ritz Cracker Chicken Casserole
Ingredients
- 10.5 ounce condensed cream of chicken with herbs soup
- 1 cup sour cream
- ½ cup green onion sliced
- ¼ cup green bell pepper diced
- ¼ cup red bell pepper diced
- ½ teaspoon garlic powder
- 3 cups chicken cooked and shredded; such as from a family-size rotisserie chicken
- 2 sleeves Ritz crackers crushed
- ½ cup salted butter melted
- ½ cup cheddar cheese shredded
Instructions
- Preheat your oven to 375°F. Coat a 2.5-quart or 9×9-inch baking dish with non-stick spray.
- Combine the cream of chicken soup, sour cream, green onion, bell peppers, and garlic powder in a large mixing bowl. Stir in chicken until coated. Spread in a baking dish.
- Mix the crushed crackers, melted butter, and cheddar cheese in a smaller bowl then sprinkle the topping over the chicken mixture.
- Bake for 20 minutes, until golden and bubbly.
- Serve hot and enjoy.
Notes
Chef Jenn’s Tips
- Using leftover grilled or baked chicken works just as well as rotisserie.
- For extra crunch, lightly toast the cracker mixture before topping the casserole.
- Prep it ahead and refrigerate, then bake right before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
