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Chicken Casserole

Chicken casserole with creamy chicken, rice, and mixed vegetables baked until bubbly and topped with a golden, crackly Ritz cracker and cheddar crust. This easy chicken casserole is an American comfort food casserole style dinner that’s great for feeding a crowd with minimal prep.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken casserole base
  • 3 cup cooked chicken
  • 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
  • 0.25 salt to taste
  • 0.25 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
 

Preheat and prepare the baking dish
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Arrange a rack in the middle position so the casserole browns evenly.
Mix the creamy chicken-rice filling
  1. Combine cooked chicken, cooked rice, both soups, sour cream, chicken broth, peas and carrots, garlic powder, onion powder, salt, and pepper in a mixing bowl; stir until well mixed.
  2. Spread the chicken mixture into the prepared baking dish in an even layer.
Add the cheesy Ritz topping and bake
  1. Top with shredded cheddar cheese in a single layer so it melts across the surface.
  2. Mix crushed Ritz crackers with melted butter and sprinkle over the cheese for full coverage.
  3. Bake for 35-40 minutes at 350°F until bubbly and the cracker topping is golden brown, with a visible crust that looks crisp and set.

Notes

For best texture, let the casserole rest 5-10 minutes after baking so the creamy interior thickens and slices cleanly. Store leftovers covered in the refrigerator up to 3-4 days; freeze in a sealed container up to 2 months and thaw in the fridge before reheating. For a lighter option, use reduced-fat sour cream and swap in reduced-fat cheddar, keeping the same baking time for a similar golden crust.