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This Ritz cracker chicken casserole calls for two whole sleeves of crushed Ritz, and yes, you need every one of them for that thick, buttery top. Under all that crunch is shredded chicken in a creamy mix of cream of chicken soup, cheddar, cream cheese, sour cream, and green chiles. My secret is a spoonful of Dijon mustard. It gives the filling just a little tang. Bake it in an 8×8 dish as is, or double it for a 9×13.
This is one of those old-school recipes that’s creamy and full of flavor with cheddar cheese, green onion, yellow onions, and my special touch — green chiles. You can make it in advance, you can freeze it baked or unbaked, and you can eat the leftovers for days. It’s literally a perfect casserole.
Testing results for Ritz cracker chicken casserole
- I’ve tested this recipe with my crockpot shredded chicken and with rotisserie chicken from the grocery store, and honestly, we preferred the rotisserie chicken. It adds a lot of flavor, and it’s just so easy!
- I’ve added broccoli before to make this more like a chicken broccoli casserole, and it’s really good that way. That’s not something I do very often, though, because we love this casserole just the way it is.
I hope you make this recipe. I think you’ll love it!
Make Ritz cracker chicken casserole a day ahead
An old-fashioned Ritz cracker chicken casserole is a dish you can bring to a family with a new baby or a neighbor who needs supper, and it’s easy to get ready ahead of time.
Make it the day before. Spread the chicken filling in the greased baking dish, cover it, and refrigerate it overnight. Stir the crushed crackers and melted butter together, then add them right before the casserole goes in the oven.
Freeze it baked. Bake the casserole as written and let it cool, then freeze it with the crumbs on top. Reheat it in the oven.
Freeze it unbaked. Freeze the filling in the dish, leaving the crackers off. Add the buttered crumbs right before baking.
Storage. Leftovers keep covered in the refrigerator for 3 to 4 days.
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Essentials for this Ritz casserole
An 8×8 or 9×9 baking dish is the right size for this casserole, and a pastry brush makes quick work of greasing it. A big mixing bowl gives you room to crush two full sleeves of crackers by hand.
Cooked chicken and drained chiles
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Chicken: Add it already cooked and shredded. Rotisserie chicken is a great shortcut, or you can make a batch of shredded crockpot chicken with enough to freeze for later meals.
Cream cheese: Let it come to room temperature so it stirs smoothly into the soup and sour cream.
Green chiles: Use one 4-ounce can of diced green chiles and drain them before adding to the bowl.
Ritz crackers: The topping is two full sleeves of crushed crackers tossed with a stick of melted butter. You can use a generic brand, but in my opinion, nothing tastes like the real deal.
Crush the crackers fine
For a chicken casserole with Ritz cracker topping, crush the crackers until they’re fine crumbs. Do it by hand in a large bowl, or seal the crackers in a zip-top bag and roll over them with a rolling pin. A food processor works too.
Toss the crumbs with the melted butter first, then scatter them over the chicken mixture in an even layer.
Green beans and rolls on the side
Serve this easy Ritz cracker chicken casserole with a green salad or a pot of old-fashioned green beans simmered with bacon. A basket of soft, buttery buttermilk dinner rolls rounds out the plate, and rice or mashed potatoes work as well.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Ritz Cracker Chicken Casserole Recipe
Ingredients
- ½ tablespoon avocado or olive oil
- 2 sleeves Ritz crackers
- ½ cup unsalted butter (1 stick), melted
- 1 can cream of chicken soup (10.5 ounces)
- 1 cup shredded Cheddar cheese
- 1 cup sour cream
- 4 ounces cream cheese room temperature
- 1 teaspoon Dijon mustard
- ¼ cup green onions sliced
- ¼ cup yellow onion finely chopped
- 4 ounces diced green chiles drained
- 3 tablespoons parsley chopped, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon pepper
- 3 cups cooked chicken shredded
Instructions
- Preheat the oven to 350 degrees F. Brush a 9 x 9 baking dish with 1/2 tablespoon avocado or olive oil using a pastry brush and set it aside.
- Put 2 sleeves Ritz crackers in a large bowl and crush them with clean hands until they’re fine crumbs.
- Pour 1/2 cup unsalted butter over the crumbs and stir until every crumb is coated. Set aside.
- In a second large bowl, combine 1 can cream of chicken soup, 1 cup shredded Cheddar cheese, 1 cup sour cream, 4 ounces cream cheese, 1 teaspoon Dijon mustard, 1/4 cup green onions, 1/4 cup yellow onion, 4 ounces diced green chiles, 2 tablespoons of the parsley, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon coarse kosher salt, and 1/4 teaspoon pepper. Stir until smooth and well combined.
- Add 3 cups cooked chicken and stir until it’s fully coated.
- Spread the chicken mixture evenly in the prepared baking dish.
- Sprinkle the buttered cracker crumbs evenly over the top.
- Bake uncovered for 30 minutes, until the top is golden brown.
- Sprinkle with the remaining 1 tablespoon of parsley and serve.
Notes
- To double the recipe, use a 9 x 13 baking dish and bake for the same 30 minutes.
Nutrition
Questions and tips
Yes. Plain Greek yogurt can replace the sour cream in the filling, using the same 1 cup.
Yes. Stir peas, fresh green beans, or asparagus into the chicken mixture before you spread it in the dish.
