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Chicken Casserole

Chicken casserole with a creamy chicken, rice, and vegetable filling baked until bubbly, topped with a golden Ritz cracker and cheddar crust. This easy chicken casserole delivers a crunch-crackled surface over a comforting, spoon-tender interior.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep & preheat
  1. Preheat the oven to 350°F, then grease a 9x13 baking dish. The oven should fully come up to temperature before baking.
Mix the filling
  1. Combine shredded cooked chicken, cooked long-grain white rice, cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, frozen peas and carrots, garlic powder, onion powder, salt, and pepper in one bowl and stir until well mixed. Stop when no dry rice or streaks of soup remain.
  2. Spread the chicken mixture evenly into the prepared baking dish. Press lightly so it bakes into a level layer.
  3. Top with shredded cheddar cheese in an even layer. Cover the surface so the cheese melts into the top crust.
  4. Mix crushed Ritz crackers with melted butter and sprinkle over the cheddar cheese. Aim for an even, all-over coverage for a crunch-crackled top.
Bake
  1. Bake at 350°F for 35-40 minutes, until the casserole is bubbly and the cracker topping is golden brown. Look for visible bubbling at the edges and center.

Notes

For the best texture, let the casserole rest 5-10 minutes after baking so the creamy filling thickens before scooping. Store leftovers covered in the fridge for up to 3-4 days; freeze for up to 2 months if cooled completely. For a lighter option, use reduced-fat cheddar and low-fat sour cream while keeping the cracker topping for the same crunchy finish.