Name: Ritz Cracker Chicken Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups cooked shredded chicken (rotisserie or boiled); 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 sleeve Ritz crackers, crushed (about 30 crackers); 1/4 cup butter, melted; Optional: 1 cup shredded cheddar cheese; Optional: 1 cup frozen peas or cooked broccoli

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Ritz Cracker Chicken Casserole is a creamy, crunchy, and comforting dish that’s as easy to make as it is delicious. With shredded chicken in a rich, savory sauce topped with buttery Ritz cracker crumbs, it’s the kind of cozy casserole I turn to when I want a no-fuss dinner that everyone loves. It’s perfect for busy weeknights, potlucks, or make-ahead meals.

Why You’ll Love This Recipe

I love how this casserole takes basic pantry ingredients and turns them into something comforting and crave-worthy. The buttery Ritz topping adds the perfect crunch, while the creamy chicken filling is rich and satisfying without being heavy. It’s super adaptable — I can use leftover rotisserie chicken, add veggies, or switch up the soup base to keep things interesting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (rotisserie or boiled works great)
Cream of chicken soup (or cream of mushroom for variation)
Sour cream
Garlic powder
Onion powder
Salt
Black pepper
Ritz crackers, crushed
Butter, melted
Optional: shredded cheddar cheese, frozen peas, or cooked broccoli

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, I mix the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper until everything is well combined.
I spread the mixture evenly into the prepared baking dish.
In a separate bowl, I combine the crushed Ritz crackers with the melted butter, stirring until the crumbs are fully coated.
I sprinkle the buttery cracker mixture evenly over the top of the casserole.
I bake uncovered for 25–30 minutes, or until the top is golden and the casserole is bubbly around the edges.
I let it rest for a few minutes before serving — the filling sets up perfectly as it cools slightly.

Servings and timing

This recipe serves 6.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I stir in cooked broccoli or frozen peas to make it more of a one-dish meal. If I want it cheesier, I mix in shredded cheddar or sprinkle some on top under the crackers. For extra flavor, I add a splash of chicken broth or a little Dijon mustard to the filling. And if I’m cooking for a crowd, I double the recipe — it scales beautifully.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop individual portions in the microwave or warm the whole dish in the oven at 325°F until heated through. If the topping softens, I broil it for a minute or two to bring back the crispness.

FAQs

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch. I just make sure to drain it well and fluff it with a fork before mixing it in.

Can I make this casserole ahead of time?

Absolutely. I assemble the whole dish, cover it tightly, and refrigerate it for up to 24 hours. I add the cracker topping just before baking to keep it crisp.

What soup can I use instead of cream of chicken?

I sometimes use cream of mushroom or cream of celery for a different flavor. They all work well in this recipe.

How do I keep the cracker topping from getting soggy?

I always add the cracker topping right before baking and make sure it’s well-coated in butter — this helps it crisp up nicely.

Can I freeze this casserole?

Yes, I assemble the casserole (without the topping), wrap it tightly, and freeze it for up to 2 months. When ready to bake, I thaw it in the fridge overnight, add the topping, and bake as directed.

Conclusion

Ritz Cracker Chicken Casserole is one of those classic recipes I keep in my back pocket for busy nights or when I need something comforting and crowd-pleasing. It’s creamy, crunchy, and full of flavor — the kind of dish that brings everyone to the table. Whether I serve it with a side salad or some simple veggies, it’s always a hit.