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Chicken Casserole

Chicken casserole made as a creamy chicken bake with tender rice, vegetables, and a golden, bubbly Ritz cracker and cheddar crust. The topping caramelizes into a crackly layer while the interior stays creamy and spoon-tender for an easy family dinner.
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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 Casserole
  • 3 cup cooked chicken shredded
  • 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
  • 1 salt to taste
  • 1 pepper to taste
  • 1.5 cup shredded cheddar cheese
  • 1 sleeve Ritz crackers crushed
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep oven and baking dish
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the casserole releases cleanly.
Mix the creamy chicken and rice base
  1. Combine shredded chicken, cooked rice, both soups, sour cream, chicken broth, peas and carrots, garlic powder, onion powder, salt, and pepper in a mixing area and stir until the mixture is evenly coated.
Assemble the casserole
  1. Spread the chicken mixture into the prepared baking dish in an even layer so it bakes consistently.
Add the cheese layer
  1. Top with shredded cheddar cheese to form a melty layer that helps anchor the cracker crust.
Make the Ritz cracker topping
  1. Mix crushed Ritz crackers with melted butter and sprinkle the mixture over the cheese for a golden, crunch-crackled finish.
Bake
  1. Bake at 350°F for 35-40 minutes until bubbly and the cracker topping is golden brown, with steam rising from the center.

Notes

For the creamiest texture, let the casserole rest 5-10 minutes after baking so it thickens before serving. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave or cover and warm in a 325°F oven. Freezing is not recommended because the dairy base and crackers can lose texture after thawing. For a lighter option, use low-fat sour cream and a reduced-fat cheddar substitute while keeping the bake time the same.