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Chicken Casserole

Chicken casserole with creamy chicken, vegetables, and rice baked under a golden, bubbly Ritz cracker and cheddar crust. This easy chicken casserole bakes until the topping turns crisp and crunch-crackled over every inch.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken casserole filling
  • 3 cooked chicken
  • 1.5 cups 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
  • 1 salt to taste
  • 1 black pepper to taste
Cheddar Ritz topping
  • 1.5 cups shredded cheddar cheese
  • 1 sleeve Ritz crackers (crushed)
  • 3 tbsp butter (melted)

Equipment

  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. In a large mixing bowl, combine the 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 until well mixed.
Assemble
  1. Spread the chicken mixture evenly into the greased baking dish.
  2. Top with the shredded cheddar cheese in an even layer.
  3. Mix the crushed Ritz crackers with the melted butter, then sprinkle over the cheddar so it covers the top.
Bake
  1. Bake for 35–40 minutes at 350°F until bubbly throughout and the cracker topping is golden brown.

Notes

For the creamiest texture, use fully cooked rice that’s not freshly undercooked. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the crackers can soften after thawing. Dietary swap: for a lighter option, use reduced-fat sour cream and half the cheese, keeping the same baking time.