Creamy Ritz Cracker Chicken with Golden Topping (Print version)
Tender chicken folded into a creamy sauce and baked under a buttery Ritz cracker topping until golden and crisp.
# Ingredients:
For the creamy chicken filling
01 -
5 cups (700 g) cooked shredded chicken
02 -
1 can (10.5 oz / 298 g) condensed cream of chicken soup
03 -
1 cup (240 g) sour cream
04 -
1/2 cup (120 ml) low-sodium chicken broth
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/4 teaspoon smoked paprika
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon kosher salt, optional
10 -
1 cup (115 g) shredded sharp cheddar cheese
For the golden topping
11 -
1 sleeve Ritz crackers, about 32 crackers, coarsely crushed
12 -
5 tablespoons (70 g) unsalted butter, melted
13 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
In a large bowl, whisk together the condensed soup, sour cream, chicken broth, garlic powder, onion powder, paprika, black pepper, and salt if using.
03 -
Fold in the shredded chicken until evenly coated. Spread the mixture in the prepared baking dish and smooth the top.
04 -
Sprinkle the cheddar evenly over the chicken filling so it melts into the top as the casserole bakes.
05 -
Stir the crushed Ritz crackers with the melted butter until the crumbs are lightly coated. Scatter the mixture loosely over the cheese.
06 -
Bake uncovered for 25-30 minutes, until the edges are bubbling and the cracker topping is golden brown. Tent loosely with foil if the top browns too quickly.
07 -
Let the casserole rest for 5-10 minutes so the sauce thickens slightly. Sprinkle with parsley and serve warm.
# Good to know:
01 -
Use cooked chicken for the best texture and most reliable bake time.
02 -
Add the cracker topping right before baking if assembling ahead.
03 -
Leftovers keep refrigerated for up to 3 days.