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Chicken Casserole

Chicken casserole that turns creamy chicken, vegetables, and cooked rice into a golden, bubbly baked casserole. A Ritz cracker and cheddar topping bakes until caramelized, crisp, and crunch-crackled across the top.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice casserole base
  • 3 cup cooked chicken
  • 1.5 cup long-grain white rice Use cooked rice.
  • 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
  • salt and pepper To taste.
Cheesy 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 pan
  1. Preheat the oven to 350°F and grease a 9x13 baking dish, coating the bottom and sides so the casserole releases easily.
Mix the creamy chicken filling
  1. Combine shredded chicken, cooked long-grain white rice, both soups, sour cream, chicken broth, peas and carrots, garlic powder, onion powder, and salt and pepper in a large bowl and stir until well mixed and evenly coated.
Assemble the casserole
  1. Spread the chicken mixture into the prepared baking dish in an even layer so it bakes uniformly.
Add the cheese and cracker topping
  1. Top the casserole evenly with shredded cheddar cheese so it melts into the creamy filling.
  2. Mix crushed Ritz crackers with melted butter and sprinkle over the cheese in a complete, even layer for a crisp, golden crust.
Bake
  1. Bake for 35-40 minutes at 350°F until bubbly throughout and the cracker topping is golden brown, with visible caramelized spots on top.

Notes

For best texture, use cooked rice that’s not underdone so the casserole is creamy instead of grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in the oven at 325°F until hot through. Freezing is not recommended because the sour-cream base can break slightly after thawing. For a lighter option, swap the sour cream for plain Greek yogurt and use reduced-fat cheddar.