Crispy Ritz Cracker Chicken Casserole – Comforting, Crunchy, and Easy
This casserole is the kind of cozy dinner that disappears fast and makes the whole kitchen smell amazing. It’s creamy, savory, and topped with a buttery crunch you can hear when you scoop it. If you’re craving a no-fuss meal that feels special, this one hits the spot.
It’s easy enough for a weeknight and crowd-pleasing enough for a potluck. Plus, it uses simple ingredients you probably already have.
Crispy Ritz Cracker Chicken Casserole - Comforting, Crunchy, and Easy
Ingredients
Method
- Preheat the oven. Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
- Make the creamy base. In a large bowl, whisk together the cream of chicken soup, sour cream, and chicken broth (if using). Stir in garlic powder, onion powder, paprika, salt, and pepper.
- Add the chicken and cheese. Fold in the cooked chicken and half of the shredded cheese.Mix until everything is evenly coated.
- Transfer to the dish. Spread the chicken mixture evenly in the prepared baking dish.
- Crush the crackers. Place the Ritz crackers in a zip-top bag and crush them with your hands or a rolling pin. You want small pieces, not fine crumbs, for the best crunch.
- Make the topping. In a bowl, combine the crushed crackers with the melted butter. Stir until all the pieces are lightly coated.
- Top and bake. Sprinkle the cracker mixture evenly over the casserole.Bake for 25–30 minutes, until the topping is golden and the edges are bubbling.
- Add final cheese (optional). If you like a cheesy top, sprinkle the remaining cheese over the casserole in the last 5 minutes of baking.
- Rest and serve. Let the casserole sit for 5–10 minutes before scooping. Garnish with chopped parsley. Serve warm.
Why This Recipe Works
This casserole balances texture and flavor in the best way. The creamy chicken filling is rich and comforting, while the crushed Ritz crackers bake into a golden, crisp topping.
The crackers add buttery flavor without extra steps or complicated ingredients. The base uses condensed soup and sour cream for a reliable, smooth sauce that coats every bite. A little seasoning brightens the dish and keeps it from tasting flat.
You get a meal that feels homemade, tastes indulgent, and comes together quickly.
What You’ll Need
- 3 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream (full-fat preferred for creaminess)
- 1/2 cup chicken broth (optional, for a looser sauce)
- 1 cup shredded cheddar cheese (or a blend like Colby Jack)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (optional, adds mild warmth)
- Salt and black pepper, to taste
- 1 sleeve Ritz crackers (about 30–35 crackers), crushed
- 5 tablespoons unsalted butter, melted
- Fresh parsley, chopped, for garnish (optional)
Step-by-Step Instructions
- Preheat the oven. Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Make the creamy base. In a large bowl, whisk together the cream of chicken soup, sour cream, and chicken broth (if using). Stir in garlic powder, onion powder, paprika, salt, and pepper.
- Add the chicken and cheese. Fold in the cooked chicken and half of the shredded cheese.Mix until everything is evenly coated.
- Transfer to the dish. Spread the chicken mixture evenly in the prepared baking dish.
- Crush the crackers. Place the Ritz crackers in a zip-top bag and crush them with your hands or a rolling pin. You want small pieces, not fine crumbs, for the best crunch.
- Make the topping. In a bowl, combine the crushed crackers with the melted butter. Stir until all the pieces are lightly coated.
- Top and bake. Sprinkle the cracker mixture evenly over the casserole.Bake for 25–30 minutes, until the topping is golden and the edges are bubbling.
- Add final cheese (optional). If you like a cheesy top, sprinkle the remaining cheese over the casserole in the last 5 minutes of baking.
- Rest and serve. Let the casserole sit for 5–10 minutes before scooping. Garnish with chopped parsley. Serve warm.
How to Store
- Refrigerate: Cool completely, then cover tightly or transfer to an airtight container.Store for up to 3–4 days.
- Reheat: For best texture, reheat in a 350°F oven for 15–20 minutes. Microwave works for quick leftovers, but the topping will soften.
- Freeze: Assemble without the cracker topping, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight, add the cracker topping, and bake as directed.
Benefits of This Recipe
- Fast and forgiving: Uses cooked chicken and pantry staples, so it’s weeknight-friendly.
- Comforting and crowd-pleasing: Creamy base with a crunchy top is classic comfort food.
- Flexible: Easy to adapt for different diets, flavors, or what you have on hand.
- Great for meal prep: Assembles ahead, freezes well, and reheats without fuss.
What Not to Do
- Don’t use watery chicken. If your chicken is very moist, pat it dry.Excess moisture can make the casserole soupy.
- Don’t pulverize the crackers. Fine crumbs won’t stay as crunchy. Aim for small, jagged pieces.
- Don’t skip seasoning. The soup adds salt, but you still need garlic, onion powder, and pepper for depth.
- Don’t overbake. The topping can over-brown and taste bitter. Pull it when it’s golden and bubbling.
- Don’t add the topping too early if freezing. Freeze without the crackers to keep the final texture crisp.
Alternatives
- Protein swaps: Use turkey, canned chicken in a pinch, or cooked shredded pork.For a vegetarian version, try cannellini beans or chickpeas with vegetable soup.
- Soup options: Cream of mushroom, celery, or cheddar soup all work. For a homemade base, use a quick roux with chicken broth and milk.
- Add-ins: Stir in frozen peas, corn, diced carrots, or sautéed mushrooms. A handful of chopped spinach adds color and nutrients.
- Cheese choices: Monterey Jack melts beautifully, while sharp cheddar adds tang.Parmesan in the topping brings a savory boost.
- Topping variations: Mix Ritz with crushed cornflakes, panko, or French-fried onions. Add a pinch of smoked paprika or garlic powder to the topping for extra flavor.
- Lighter version: Use light sour cream and reduced-sodium soup, and swap half the crackers for panko. Add steamed broccoli to bulk it up.
- Gluten-free: Use gluten-free cream soup, crackers, and check your broth.The rest of the recipe stays the same.
FAQ
Can I use raw chicken instead of cooked?
Yes, but it changes the method. Dice raw chicken, season it, and cook it in a skillet until no longer pink before adding. Baking raw chicken in the casserole can release too much liquid and make the dish watery.
What if I don’t have sour cream?
Use plain Greek yogurt for a similar tang and creaminess.
You can also mix softened cream cheese with a splash of milk to reach the right texture.
How do I keep the topping extra crunchy?
Coat the crackers well with butter and avoid covering the casserole while baking. If reheating leftovers, use the oven or air fryer instead of the microwave to revive the crunch.
Can I make it ahead?
Absolutely. Assemble the filling in the dish, cover, and refrigerate for up to 24 hours.
Add the cracker topping just before baking so it stays crisp.
What should I serve with it?
It pairs well with a simple green salad, roasted green beans, steamed broccoli, or buttered peas. A side of rice or mashed potatoes is great if you want something heartier.
Is it too salty with the soup and crackers?
It can be if you’re sensitive to salt. Use reduced-sodium soup and low-sodium broth, then salt lightly at the end after tasting.
Final Thoughts
Crispy Ritz Cracker Chicken Casserole is the kind of recipe you’ll reach for when you need something warm, reliable, and satisfying.
It’s easy to customize, easy to make ahead, and easy to love. With its creamy base and golden crunch, every bite feels like comfort. Keep a sleeve of crackers in the pantry and some cooked chicken on hand, and you’re always one step away from a cozy dinner.
