Ingredients

• 4 cups cooked shredded chicken (from rotisserie chicken or cooked chicken breasts)
• 1 (10.5 ounce) can cream of chicken soup
• 1 cup sour cream
• 1⁄2 tsp onion powder
• 1⁄4 tsp garlic powder
• 1⁄4 tsp salt
• 1⁄8 tsp black pepper
• 1 1⁄2 sleeves Ritz crackers, crushed (about 45 crackers)
• 1⁄2 cup (1 stick) butter, melted

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper until well combined. Spread the chicken mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the crushed Ritz crackers with the melted butter, stirring until the crumbs are evenly moistened.
4. Sprinkle the buttered cracker crumbs evenly over the top of the chicken mixture.
5. Bake uncovered for 25–30 minutes, until hot and bubbly, and the cracker topping is crispy and lightly browned.
6. Let stand for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Helpful Tips

• Richer texture: Full-fat sour cream creates a thicker, creamier filling, though light versions can be used.
• Easy crushing method: Place the crackers in a large zip-top bag and press with your hands or a rolling pin until crumbly.
• Keep the topping crisp: Bake the casserole uncovered so the crackers stay crunchy.
• Add-ins: Stir in 1–2 cups of steamed broccoli, peas, carrots, or mixed vegetables before adding the topping.
• Soup swaps: Cream of mushroom or cream of celery can replace the cream of chicken.
• Cheesy option: Mix 1 cup of shredded cheddar cheese into the chicken mixture.
• Alternate toppings: Try crushed potato chips, cornflakes, or panko bread crumbs instead of Ritz for a different texture.

Serving Suggestions

• This casserole pairs well with simple sides like green beans, corn, broccoli, or a crisp green salad. It’s also delicious spooned over warm rice for a heartier plate.

Storing Leftovers

• Refrigerator: Transfer to an airtight container and store for up to 4 days.
• Freezer (Baked): Cool completely, wrap tightly in plastic wrap followed by aluminum foil, and freeze for up to 2 months.
• Freezer (Unbaked): Assemble without the cracker topping, wrap well, and freeze. Thaw overnight in the refrigerator, add the topping, then bake as directed.
• Reheating: Cover with aluminum foil and warm at 350°F for 20–25 minutes, or microwave individual portions until heated through.