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Chicken Casserole

Chicken casserole with creamy chicken, vegetables, and rice baked under a golden Ritz cracker and cheddar crust. This easy chicken casserole turns bubbly, caramelized topping golden brown in under an hour.
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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
  

Chicken casserole base
  • 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
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Cheddar Ritz topping
  • 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 it’s ready for layering.
  2. In a large mixing bowl, 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; stir until well mixed.
  3. Spread the chicken mixture into the prepared baking dish and spread it evenly to reach the corners.
  4. Top with shredded cheddar cheese in an even layer so the surface browns throughout.
  5. Mix crushed Ritz crackers with melted butter, then sprinkle over the cheese to create a crackly topping.
Bake
  1. Bake for 35-40 minutes at 350°F until bubbly and the cracker topping is golden brown, watching for active bubbling at the edges.

Notes

Pro tip: for the best golden crunch, let the casserole rest 5-10 minutes after baking so the bubbling thickens into a scoopable texture. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in the oven at 325°F until hot. Freezing is yes—freeze portions for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use low-fat sour cream and reduced-fat cheddar (the bake will still stay creamy).