Ritz Cracker Chicken Casserole

A creamy chicken casserole made with tender chicken, a rich sauce, and a buttery Ritz cracker topping baked until golden and bubbly.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

▢ 4 pound frying chicken (or 6 small chicken breasts; or substitute meat from a rotisserie chicken)
▢ ½ cup chicken broth or stock
▢ 10.5 ounces cream of chicken soup
▢ 10.5 ounces cream of mushroom soup
▢ 8 ounces sour cream
▢ 7 ounces Ritz crackers lightly crushed (about 2 sleeves)
▢ ½ cup butter melted (1 stick)

Prepare the chicken:
If using a whole chicken or chicken pieces, add to a pan or pot with just enough water to cover. Bring to a boil, reduce the heat to a simmer, and cook until completely done (about 20-30 minutes). Remove the chicken and let it sit until it’s cool enough to handle. Remove the skin and bones and discard. Cut the chicken into chunks.
If using a rotisserie chicken, remove all skin and bones from the chicken and discard. Cut the chicken into chunks.
4 pound frying chicken
Place the chicken in a large bowl and add the broth, soups, and sour cream. Stir until thoroughly combined.
½ cup chicken broth or stock, 10.5 ounces cream of chicken soup, 10.5 ounces cream of mushroom soup, 8 ounces sour cream
Place the crushed Ritz crackers in a small bowl. Pour the butter over the crackers and toss until combined.
7 ounces Ritz crackers, ½ cup butter
Preheat the oven to 300 degrees. Grease or butter a 13x9 baking pan or casserole dish (or spray lightly with non-stick cooking spray).
Pour half the cracker and butter mixture in the prepared baking dish. Top with the chicken mixture. Add the remaining crackers.
Bake for 25-30 minutes or until bubbly. Remove from the oven
Let cool for 10 minutes before serving.

Rotisserie chicken works very well and saves time.
Lightly crush the crackers for the best texture, do not pulverize them.
Let the casserole rest before serving so it firms up slightly.
Add cooked vegetables if you want to stretch the dish or make it more complete.
If making ahead and refrigerating, remove it from the fridge about 30 minutes before cooking.
Store leftovers refrigerated for up to 3 days.
Reheat covered to prevent the topping from over-browning.