Casserole Night: My Chicken and Rice Go-To

You ever have those days where you just can’t muster the energy for anything fancy, but you still want dinner to taste like a warm hug? That’s me most Wednesdays, honestly. I stumbled on this RITZ chicken and rice casserole back when I was living off hand-me-down pans and a questionable oven. First time I made it, I panicked half way through because I realized I’d only bought store-brand crackers; turns out, my family didn’t notice a thing. Now it’s the meal my sister-in-law asks for every time she comes over—seriously, I’m starting to think she only visits for this casserole. Anyway, if you’re looking for a fussy-free dinner (but one that still tastes like you tried), welcome to the club!

Why You’ll Love This Cozy Casserole

I make this when the kids come home hangry from soccer. Or, if I’m honest, when I’m just in desperate need of crunchy, creamy comfort food. It’s no-fuss, you can sneak in whatever veggies you’ve got rolling around in the crisper. My family goes nuts for the buttery cracker topping (I swear, half the dish mysteriously disappears during the ‘setting’ phase). Plus, it’s brilliant for using up that last bit of rotisserie chicken you maybe forgot about in the fridge. (Don’t worry, as long as it passes the sniff test, you’re good.) Have I tried shortcuts? Oh, plenty—once I tried microwaving the rice and, er, let’s just say the family still brings up ‘that crunchy casserole’ every now and then.

What You’ll Need (and a few swap ideas)

About 2 cups cooked chicken, chopped or shredded (sometimes I just grab a rotisserie chicken, or honestly whatever leftover meat is lurking—once used turkey and it wasn’t half bad)
1 cup uncooked rice (white, brown, or even one of those microwave pouches if that’s all you have; my grandma always used Uncle Ben’s, but they’re all fine)
1 can (10.5 oz) cream of chicken soup—sometimes I swap cream of mushroom if for some weird reason that’s what’s in the pantry
1 cup sour cream (I’ve subbed in Greek yogurt in a pinch, but it does taste a little tangy)
1/2 cup milk (honestly, whatever percentage you drink—I’ve even used oat milk and lived to tell the tale)
1 cup frozen peas and carrots (or just peas, or chopped broccoli, or that lone bell pepper that’s about to wither away)
1 1/2 cups shredded cheddar (or Colby Jack if you wanna get wild—it all melts!)
About 1 sleeve of RITZ crackers, crushed (store brand works, but don’t tell my mother-in-law)
4 tbsp butter, melted (more or less—listen to your heart and your cholesterol)
Salt and pepper to taste (I’m generous with the pepper, but you do you)

How To Bring It All Together

Preheat your oven to 350 F (175 C). If you forget, like I sometimes do, just give it a few minutes while you mix the rest.
Cook your rice if you haven’t already. I usually do this part the night before if I remember (big if), but even day-of is fine. Or just raid the fridge for leftover rice—it all works out in the end.
In a big mixing bowl, dump in your chopped chicken, rice, cream of chicken soup, sour cream, milk, veggies, cheese, and a pinch of salt and pepper. Stir it together—don’t worry if it looks a bit gloopy. (This is usually where I sneak a taste. Quality control, right?)
Spread everything evenly into a greased 9×13 baking dish. If you only have something smaller or wonkier-shaped, just pile it up. More crispy topping, probably.
Crush your RITZ crackers (sometimes I just smash the sleeve directly in the wrapper—saves a dish), then mix with the melted butter. Sprinkle that beautiful buttery mess over the casserole.
Bake uncovered for 30–35 minutes, or until it’s bubbling at the edges and the top is gloriously golden. If that takes a bit longer, no panic—just keep an eye on it.
Let it cool for at least 5 minutes. (Or ignore this advice and burn your tongue like I always do.)

Stuff I Figured Out The Hard Way (Notes)

If you use homemade soup instead of canned, the casserole tastes extra rich—but it’s also a lot more work. Just be honest about what kind of day you’re having.
Too much cheese can make it oily, but too little… well, nobody’s happy.
If your crackers look a little stale, don’t toss them. They crisp right up when baked. Trust me, I tried it when I couldn’t be bothered to buy new ones.
I actually prefer how it tastes after it’s sat overnight, but that might just be nostalgia talking.

Variations I’ve Messed With

Swapped chicken for leftover turkey—turned out fine (a lad at the table didn’t even notice)
Added sautéed mushrooms and onions for an earthy twist. Not bad, but the kids were suspicious.
Once tried using tortilla chips instead of crackers—I’d call that an epic fail. Too salty, weird texture. Don’t recommend; live and learn, eh?
Spicy version? A dash of hot sauce or chopped jalapeños can wake it right up.

Do You Really Need Special Equipment?

Look, a 9×13 casserole dish makes life easier, but don’t sweat it if all you’ve got is a big oven-safe frying pan. I once used two smaller glass dishes from a dollar shop—worked just fine. And if you don’t own a decent cheese grater, just tear the cheese up with your hands. It’ll melt anyway. No need to get fancy.

How to Store It (If You Have Any Left!)

Cover leftovers (on the off-chance there are some) with foil or put them into a Tupperware and keep ’em in the fridge. They’ll last 2–3 days—though honestly, in my house it never lasts more than a day! You can microwave portions, but I toss mine back in the oven because I think it crisps back up a bit.

How I Like to Serve It

Usually with a simple green salad or some roasted green beans. My family douses theirs with hot sauce, but I like it just as is, maybe with a cold beer if it’s been that kind of day. Oh, and if my niece is over, she insists on eating hers in a mug with a spoon—kids are weird.

Pro Tips (Learned the Hard Way)

I once tried rushing the baking, figured 20 minutes would cut it. It didn’t. You need that golden, bubbly top—so worth the wait!
If you skimp the butter on the crackers, they won’t brown as nicely. I used to think I could be clever and use spray oil. Nope. Alas.
Mix the rice in well—it clumps if you’re not thorough. Once had a forkful that basically was just a brick of rice. Oops.

FAQ: Stuff People Actually Ask Me

Can I make this ahead of time? Oh, definitely. Assemble earlier in the day, store in the fridge. Just add the RITZ topping right before baking or it goes a bit soggy. (Been there!)
Is there a way to make it gluten free? Absolutely—use gluten free crackers (they exist now in most supermarkets, which is wild) and double check your soup can. It’s basically the same, honestly.
Can I freeze this? Technically, yes. I don’t love the texture of thawed rice, but if that doesn’t bother you, go right ahead. Wrap it well. Oh, and maybe freshen up the topping after reheating if you can.
Can I use uncooked rice? I get this one a lot. Personally, I always start with cooked. If you try it with uncooked, you’ll need more liquid and a longer bake time; sometimes it turns out fine, sometimes the rice is weirdly chewy. (I stick to what works, most of the time!)

By the way—if you’re reading this, and you try a bizarre substitution that actually tastes amazing, please let me know. After all, half of cooking is just improvising with what you’ve got and figuring it’s probably going to be edible. Happy cooking!

RITZ CHICKEN AND RICE CASSEROLE