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Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, shredded cheddar cheese, and a pinch of salt and pepper. Stir until well combined.
- Spread the chicken mixture evenly into a greased 9×13-inch baking dish.
- In a separate bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are well coated.
- Sprinkle the buttery cracker mixture evenly over the top of the chicken layer.
- Bake uncovered for 25–30 minutes, or until the top is golden brown and the filling is bubbly.
- Remove from oven, garnish with chopped parsley if using, and serve hot.
Variations:
- Broccoli Chicken Bake: Stir in 1–2 cups of steamed broccoli florets before baking for a complete meal in one dish.
- Spicy Kick: Add a dash of hot sauce or mix in a bit of pepper jack cheese.
- Garlic Lovers: Stir in ½ teaspoon garlic powder or use garlic butter for the crackers.
- Alternative Topping: Swap Ritz crackers with crushed cornflakes, potato chips, or panko breadcrumbs for a different texture.
Tips:
- Make Ahead: Assemble the casserole earlier in the day and store covered in the fridge. Bake just before serving.
- Use Rotisserie Chicken: A great time-saver that adds extra flavor.
- Customize Cheese: Try Monterey Jack or a sharp white cheddar for a twist.
- Reheat Easily: Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.