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Chicken Casserole

Chicken casserole with creamy chicken, rice, and vegetables baked until bubbly under a golden, caramelized Ritz cracker and cheddar crust. This easy chicken casserole delivers a comfort-food bake with a crunch-crackled topping in every bite.
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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 base
  • 3 cups cooked chicken
  • 1.5 cups long-grain white 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheddar cracker topping
  • 1.5 cups shredded cheddar cheese
  • 1 sleeve Ritz crackers crushed
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the dish
  1. Preheat your oven to 350°F and grease a 9x13 baking dish.
  2. Set the greased dish aside while you prepare the filling.
Mix the casserole filling
  1. In a large mixing bowl, combine shredded chicken, cooked rice, both soups, sour cream, chicken broth, peas and carrots, garlic powder, onion powder, salt, and pepper.
  2. Stir until everything is evenly mixed and the rice and vegetables are coated.
Assemble with cheese and cracker topping
  1. Spread the chicken mixture evenly into the prepared baking dish.
  2. Top with shredded cheddar cheese so it covers the surface.
  3. Mix crushed Ritz crackers with melted butter, then sprinkle over the cheddar.
Bake
  1. Bake at 350°F for 35-40 minutes until the casserole is bubbly and the cracker topping is golden brown, with crisp caramelized edges.
  2. Let it rest for 5 minutes before serving so the filling sets slightly and stays scoopable.

Notes

For the creamiest texture, use fully cooked (not undercooked) rice—then bake just until bubbly so the topping stays crisp. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 350°F until hot. Freezing is not recommended because the dairy and cracker topping can soften after thawing. For a lighter swap, use reduced-fat sour cream and lower-fat shredded cheddar.