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Chicken Casserole

Chicken casserole with a creamy chicken-and-rice filling and a Ritz cracker cheddar crust that turns golden and crunch-crackled. This easy chicken casserole bakes until bubbly across the whole dish for a comforting family dinner casserole texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken casserole filling
  • 3 cup cooked chicken
  • 1.5 cup long-grain white rice, cooked
  • 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
  • 1 cup frozen peas and carrots
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheddar cracker topping
  • 1.5 cup shredded cheddar cheese
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so nothing sticks as the casserole bakes.
  2. Combine cooked chicken, cooked rice, both soups, sour cream, chicken broth, peas and carrots, garlic powder, onion powder, salt, and pepper; stir until well mixed.
  3. Spread the chicken mixture into the prepared baking dish in an even layer so it heats through uniformly.
Add topping and bake
  1. Top with shredded cheddar cheese to create a melty layer under the cracker crust.
  2. Mix crushed Ritz crackers with melted butter and sprinkle over the cheese so the topping caramelizes as it bakes.
  3. Bake for 35-40 minutes at 350°F until bubbly and the cracker topping is golden brown, with the surface crackling slightly at the edges.

Notes

For the creamiest bake, use rice that’s fully cooked and not too wet, and spread the chicken mixture evenly to help the crust brown across the entire top. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in the oven or microwave until hot. Freezing is yes—freeze cooled portions up to 2 months and bake/reheat from thawed or partially thawed. For a lighter option, swap half the sour cream for plain Greek yogurt to keep the creamy texture while reducing fat.