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Chicken Casserole

Chicken casserole with a golden, bubbly Ritz cracker and cheddar crust over creamy chicken, vegetables, and rice. This creamy chicken bake comes together fast and bakes until the topping caramelizes and crunch-crackles.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • salt and pepper to taste
  • 1.5 cup shredded cheddar cheese
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the casserole releases easily after baking.
  2. Combine shredded chicken, cooked rice, both soups, sour cream, chicken broth, peas and carrots, garlic powder, onion powder, salt, and pepper in one mixing bowl and stir until well mixed, with no dry rice pockets.
  3. Spread the chicken mixture evenly in the prepared baking dish, smoothing the top so it bakes uniformly.
Add topping and bake
  1. Top the casserole with shredded cheddar cheese so it melts into a creamy layer during baking.
  2. Mix the crushed Ritz crackers with the melted butter and sprinkle over the cheese, covering the surface for a golden, crunch-crackled finish.
  3. Bake for 35-40 minutes at 350°F until bubbly and the cracker topping turns golden brown, with visible caramelized edges across the top.

Notes

For clean slices and a thicker texture, let the casserole rest 5 minutes after baking before serving. Store leftovers in the refrigerator up to 3 days in a sealed container. Freeze baked leftovers up to 2 months; thaw overnight in the fridge and reheat covered at 350°F until hot. For a lighter option, use light sour cream and reduced-fat cheddar while keeping the baking time the same.