Add Preferred SourceThere’s something special about a meal that feels instantly comforting, and Mom’s Ritz Cracker Chicken Casserole with Cheese delivers just that. Creamy, rich, and loaded with tender chicken, it’s crowned with a buttery, cheesy cracker crust that turns perfectly golden in the oven. It’s the kind of dish that makes the whole house smell warm and inviting.
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Over the years, I’ve tested plenty of chicken casseroles, but this one never fails to earn requests for seconds. Mom used to cook it regularly, and if there were leftovers, they made it into the thermos for school lunches the next day.
This chicken casserole comes together quickly especially, if you start with cooked or rotisserie chicken and the combination of savory cream sauce, colorful veggies, and crunchy topping is pure magic. Serve it piping hot and watch it disappear.
History
Ritz Cracker Chicken Casserole is a mid-20th century American comfort food classic that first gained traction in the 1950s, when convenience cooking was booming and processed foods like canned soup and packaged crackers became staples in home kitchens. Its popularity grew out of church potlucks, Junior League cookbooks, and family dinner tables, where it embodied the era’s love of hearty, easy-to-assemble casseroles that stretched ingredients and delivered crowd-pleasing flavor.
Ingredients
- Condensed cream of chicken soup – Swap with cream of mushroom, celery, or chicken with herbs if you prefer, but cream of chicken is my top choice for flavor.
- Sour cream – Full-fat gives the creamiest results and helps prevent curdling during baking.
- Green onions – Use both the white and green parts for a mild yet fresh bite.
- Green bell pepper – Adds a pop of color and light sweetness.
- Red bell pepper – Brings brightness and a slight fruity flavor.
- Garlic powder – Infuses the sauce with gentle garlicky warmth.
- Cooked and diced chicken – Rotisserie chicken is quick and flavorful, but leftover baked or grilled chicken works just as well.
- Ritz crackers – About 60 crackers; keep the pieces chunky for the best texture.
- Salted butter – Helps bind the topping and adds rich flavor.
- Cheddar cheese – Melts into the cracker topping for extra savory goodness.
How to Make Cheesy Ritz Cracker Chicken Casserole
Preheat your oven to 375°F and lightly coat a 2.5-quart or 9×9-inch baking dish with non-stick cooking spray.
In a large stainless steel mixing bowl (ideal for evenly tossing ingredients), combine the cream of chicken soup, sour cream, green onions, bell peppers, and garlic powder. Add the diced chicken and mix until fully coated. Spread the mixture evenly into the prepared baking dish.
In the same bowl, combine the crushed Ritz crackers, melted butter, and shredded cheddar cheese. Use a heavy-duty dough whisk to mix—this blends the ingredients without breaking the crackers down too much.
Evenly sprinkle the cracker mixture over the chicken base. Bake for 20 minutes, or until the topping is golden brown and the filling is bubbling around the edges. For perfect results, use an oven-safe digital thermometer to avoid overbaking while ensuring the casserole is heated through.
Chef Jenn’s Tips
- Leftover grilled or baked chicken works just as well as rotisserie.
- For an extra layer of crunch, toast the cracker topping briefly before adding it to the casserole.
- Assemble ahead of time and refrigerate, then bake right before serving for a fresh-from-the-oven finish.
Make It a Meal
This casserole pairs beautifully with a crisp garden salad tossed in vinaigrette and a loaf of warm crusty bread. The fresh greens help balance the richness of the casserole, while the bread is perfect for soaking up any extra sauce.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain the crisp topping or in the microwave for a quick single serving.
Mom’s Ritz Cracker Chicken Casserole with Cheese
Ingredients
- 10.5 oz condensed cream of chicken with herbs soup
- 1 cup sour cream
- ½ cup green onion sliced
- ¼ cup green bell pepper diced
- ¼ cup red bell pepper diced
- ½ teaspoon garlic powder
- 3 cups chicken cooked and shredded; such as from a family-size rotisserie chicken
- 2 sleeves Ritz crackers crushed
- ½ cup salted butter melted
- ½ cup cheddar cheese shredded
Instructions
- Preheat oven to 375°F. Coat a 2.5-quart or 9×9-inch baking dish with non-stick spray.
- In a large mixing bowl, combine cream of chicken soup, sour cream, green onions, bell peppers, and garlic powder. Stir in chicken until coated. Spread in baking dish.
- In a smaller bowl, mix crushed crackers, melted butter, and cheddar cheese. Sprinkle topping over the chicken mixture.
- Bake for 20 minutes, until golden and bubbly. Serve hot.
Notes
Chef Jenn’s Tips
- Leftover grilled or baked chicken works just as well as rotisserie.
- For an extra layer of crunch, toast the cracker topping briefly before adding it to the casserole.
- Assemble ahead of time and refrigerate, then bake right before serving for a fresh-from-the-oven finish.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.