Easy Ritzy Chicken Casserole
This Ritzy Chicken Casserole is a comforting family dinner made with creamy shredded chicken and topped with buttery Ritz crackers. It’s easy to prep ahead, bakes up golden and bubbly, and is perfect for busy weeknights or sharing with family.
Servings: 8
Calories: 236kcal
Equipment
Ingredients
- 1 can cream of chicken soup 10.5 oz
- 1 ½ cups sour cream
- ½ cup green onions chopped
- ½ teaspoon salt
- 1 teaspoon black pepper
- 3 teaspoon garlic powder
- 2 teaspoon onion powder
- 3 cups chicken cooked and shredded
- 1 can corn drained, 8.75 oz
- 2 sleeves Ritz crackers crushed
- ½ cup butter melted
Instructions
- Preheat oven to 350°F and lightly grease a 9×13 baking dish.
- In a large bowl, combine the cream of chicken soup, sour cream, green onions, salt, pepper, garlic powder, and onion powder.
- Stir in the shredded chicken and corn until evenly coated.
- Spread the chicken mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed Ritz crackers with melted butter. Sprinkle evenly over the casserole.
- Bake for 25–35 minutes, until the topping is golden and the casserole is bubbly. Let rest for 5 minutes before serving.
Notes
- Chicken: Cooked, shredded chicken breasts or thighs both work well. Rotisserie chicken is a great time-saving option.
- Make Ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake. Add 5-10 minutes to the baking time if baking from cold.
- Freezing: The assembled, unbaked casserole or baked leftovers can be frozen for up to 3 months in a freezer-safe container.
- Reheating Tip: For best texture, reheat in the oven to keep the Ritz cracker topping crisp.
Nutrition
Calories: 236kcal | Carbohydrates: 9g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 427mg | Potassium: 277mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 753IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
