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Chicken Casserole

Chicken casserole with creamy chicken, vegetables, and rice baked until bubbly and golden. A Ritz cracker and cheddar crust caramelizes for a crunch-crackled topping.
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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
  

Cooked chicken, shredded
  • 3 cup cooked chicken
Long-grain white rice, cooked
  • 1.5 cup long-grain white rice
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Sour cream
  • 1 cup sour cream
Chicken broth
  • 1 cup chicken broth
Frozen peas and carrots
  • 1 cup frozen peas and carrots
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Salt
  • 0.25 salt to taste
Black pepper
  • 0.25 black pepper to taste
Shredded cheddar cheese
  • 1.5 cup shredded cheddar cheese
Ritz crackers, crushed
  • 1 sleeve Ritz crackers crushed
Butter, melted
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x13 baking dish. Set the dish aside so it’s ready for the casserole mixture.
  2. 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 a large bowl. Stir until everything is evenly mixed and coated.
  3. Spread the chicken mixture into the prepared 9x13 baking dish. Press it into an even layer so it bakes uniformly.
  4. Top with shredded cheddar cheese. Cover the surface completely for a melty, browned finish.
  5. Mix crushed Ritz crackers with melted butter and sprinkle over the cheddar. Make sure the topping reaches the edges for crunch all over.
Bake
  1. Bake at 350°F for 35-40 minutes until bubbly throughout and the cracker topping is golden brown. Look for active bubbling around the edges and a crisp, caramelized top.

Notes

Pro tip: if the top browns too quickly, tent loosely with foil for the last 5-10 minutes so the center stays hot and creamy. Refrigerate covered for up to 3 days; reheat individual portions in the microwave or bake at 325°F until warmed through. Freeze baked casserole for up to 2 months. For a lighter option, use low-fat sour cream and reduced-fat cheddar (texture stays creamy, topping still crisps).