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Ritz Cracker Chicken Casserole

Ritz Cracker Chicken Casserole

This Ritz Cracker Chicken Casserole blends tender shredded chicken, a velvety creamy base, and a perfectly golden, buttery cracker topping. It's cozy, comforting, and effortlessly simple—ideal for busy nights, potlucks, or whenever you crave a warm, satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Creamy Chicken Base
  • cooking spray
  • 10.75 oz condensed cream of chicken soup
  • 3/4 cup cottage cheese (4%) stirred
  • 3/4 cup sour cream full-fat
  • 1/4 cup fresh chives thinly sliced
  • 3/4 tsp garlic powder
  • 1/4 tsp cayenne pepper adjust to taste
  • 4 cups cooked shredded chicken packed loosely
  • 1 cup frozen peas thawed
  • freshly ground black pepper to season
  • 1/2 cup shredded cheddar cheese for topping
For the Ritz Cracker Topping
  • 31 pieces Ritz crackers crushed into coarse crumbs
  • 3 Tbsp unsalted butter melted
  • fresh parsley chopped, optional for serving

Method
 

  1. Preheat the oven to 400°F (200°C). Grease an 11×8 inch baking dish with cooking spray.
  2. In a large bowl, whisk together the cream of chicken soup, cottage cheese, sour cream, chives, garlic powder, and cayenne until smooth.
  3. Fold in the shredded chicken and peas. Season with freshly ground black pepper.
  4. Spread the mixture into the prepared dish and sprinkle shredded cheddar evenly over the top.
  5. In a medium bowl, combine crushed Ritz crackers with melted butter until lightly moistened.
  6. Sprinkle the cracker mixture evenly over the casserole.
  7. Bake for 25–30 minutes, until bubbling at the edges and the topping is golden. Tent with foil if browning too quickly.
  8. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For extra richness, try Monterey Jack or Gruyère instead of cheddar. Add veggies like corn, carrots, or mushrooms for more texture. If the filling seems too runny, mix in 1–2 tablespoons of flour. Add a splash of broth if it becomes too thick.