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Chicken Casserole

Chicken casserole with creamy chicken, vegetables, and rice baked under a golden Ritz cracker and cheddar crust. This easy chicken casserole bakes until bubbly and crunch-crackled across the top for a cozy family dinner casserole.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 cup cooked chicken, shredded
Rice
  • 1.5 cup long-grain white rice, cooked
Cream Soup Base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 cup chicken broth
Vegetables
  • 1 cup frozen peas and carrots
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste
Cheese & Crust Topping
  • 1.5 cup shredded cheddar cheese
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x13 baking dish so it’s ready when the mixture is assembled. Use a light coating to prevent sticking.
Mix the casserole filling
  1. Combine shredded chicken, cooked rice, both soups, sour cream, chicken broth, peas and carrots, garlic powder, onion powder, salt, and pepper; stir until well mixed. The mixture should look evenly coated and cohesive.
  2. Spread the chicken mixture into the prepared baking dish in an even layer. Press gently to level the surface for uniform baking.
  3. Top with shredded cheddar cheese so the whole surface is covered. You should not see any casserole filling through the cheese layer.
Add the Ritz cracker crust and bake
  1. Mix crushed Ritz crackers with melted butter and sprinkle over the cheese. Cover the cheese completely so the topping can caramelize.
  2. Bake for 35-40 minutes until bubbly and the cracker topping is golden brown. Look for steady bubbling around the edges and a crisp, toasted layer on top.

Notes

Pro tip: if your topping looks too dark before the center is bubbly, loosely cover the dish with foil for the remaining bake time. Store leftovers in the refrigerator up to 3-4 days; freeze for up to 2 months (thaw overnight in the fridge and reheat until hot). For a lighter option, use low-fat sour cream and reduced-fat cheddar while keeping the baking time the same.