Go Back

Chicken Casserole

Chicken casserole with a creamy chicken-and-rice filling and a golden Ritz cracker and cheddar crust. Creamy chicken bake style comfort food casserole bakes until bubbly and crackly on top.
Print Recipe Pin Recipe
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
  

chicken
  • 3 cup cooked chicken shredded
rice
  • 1.5 cup long-grain white rice cooked
soup base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
dairy
  • 1 cup sour cream
  • 1.5 cup shredded cheddar cheese
liquid + vegetables
  • 1 cup chicken broth
  • 1 cup frozen peas and carrots
seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt to taste
  • 1 pepper to taste
cracker topping
  • 1 sleeve Ritz crackers crushed
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. This sets the temperature for a bubbly, golden bake.
Mix the filling
  1. Combine shredded cooked chicken, cooked long-grain white rice, both soups, sour cream, chicken broth, frozen peas and carrots, garlic powder, onion powder, salt, and pepper in one bowl and stir until well mixed. The mixture should look creamy and evenly distributed.
  2. Spread the chicken mixture into the prepared baking dish in an even layer. Flatten the top so the casserole bakes uniformly.
Add the cheese and cracker topping
  1. Top the casserole with shredded cheddar cheese. Cover the surface so the cheese melts into the base as it bakes.
  2. Mix the crushed Ritz crackers with melted butter and sprinkle them over the cheese. Aim for an even layer so the topping caramelizes and crunch-crackles.
Bake
  1. Bake at 350°F for 35-40 minutes, until bubbly and the cracker topping is golden brown. Look for steam rising and a crisp, crackled surface.

Notes

Pro tip: If your rice is still warm, the casserole can seem looser at first—after baking it will thicken as the soups and cheese set. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered in the oven or microwave until hot. Freezing is yes—freeze tightly wrapped portions for up to 2 months and thaw in the fridge before reheating. For a lighter option, use low-fat sour cream and reduced-fat cheddar to cut calories without changing the bake time.