Ritz Cracker Chicken Casserole

Sometimes Dinner Just Needs Crackers and a Laugh

Oh boy, where do I even start? Ritz Cracker Chicken Casserole — that’s my secret dinner weapon when I don’t want to fuss around but still want everyone at the table silent (from chewing, not from judgment, thank goodness). My Aunt Midge used to make a version of this but somehow managed to burn the crackers every time; I’m a bit better, but not by much if I’m being totally honest. Anyway, there’s just something comforting about this casserole—like a warm culinary hug from your slightly eccentric but totally lovable grandma.

The first time I served it, my son asked why dinner smelled like movie theater popcorn and, honestly, he wasn’t wrong. All those buttery crackers on top? Pure nostalgia. It’s also my go-to when the week’s just been… well, a lot. Sometimes, I even hide the leftovers behind the yogurt, but let’s get real—they’re found every time.

Why I Keep Coming Back to This Casserole (You Probably Will Too)

I make this when I want dinner to be simple, crowd-pleasing, and I might, just maybe, have missed my grocery run. My family goes crazy for it because it’s creamy without being too heavy, and the cracker topping is forever the best part (I’ve caught more than one person picking it off — and yes, that includes me). Trust me, if you ever had one of those days where you just can’t deal, this casserole won’t judge you.

Also, if you ever — and I mean ever — forget to thaw your chicken, don’t sweat it, neither do I. There’s ways around it, just takes a bit longer. Little kitchen secrets, right?

Here’s What You’ll Need (and What You Can Sub In)

• 2 to 3 cups shredded cooked chicken (rotisserie when I’m lazy, my neighbor swears by poaching–do what’s easiest; turkey totally works too!)
• 1 can cream of chicken soup (I sometimes mix in half cream of mushroom if that’s what I grab first or feel fancyish)
• 1 cup sour cream (Greek yogurt in a pinch, but I still prefer regular for this)
• 1 sleeve Ritz crackers, crushed (about 30-35 crackers) (My grandmother actually hoarded the whole-wheat ones, but any will do; I’ve tried some store brands, and honestly, couldn’t really taste the difference)
• 1/2 cup (1 stick) salted butter, melted (let’s not talk about skipping butter; I’ve tried, but it’s just not the same)
• 1/2 tsp garlic powder (sorta optional, but I like the extra oomph)
• 1/4 tsp black pepper
• Optional Add-ons: handful of frozen peas, some cooked broccoli florets, a splash of milk to thin it, or, honestly, crushed potato chips if you’re feeling wild

How I Actually Make It (Plus a Few Detours)

1. Preheat your oven to 350°F (that’s about 180°C if you use metric — but who has time for conversions some nights?)
2. Mix the chicken, soup, sour cream, and seasonings in a big bowl. At this point I usually add in peas or leftover veggies. Stir it up; it’s supposed to look thick and a bit questionable. This is where I take a rogue spoonful. I always do, don’t judge.
3. Spread it into an 8×8 or 9×9 baking dish. If it seems dry, splash in some milk. Or don’t. It sorts itself out most times.
4. Crush those Ritz crackers — now, pounding them in a zip bag with a rolling pin is oddly satisfying. Or just use your hands. Pour the melted butter over the crumbs, mix until well-coated (this is the moment everything smells like snack time at a school party).
5. Scatter the cracker topping evenly—ish over the chicken mixture. Perfection isn’t essential here. In fact, a few chunky bits just add texture.
6. Bake for 25-30 minutes until bubbly around the sides and that golden, gorgeous top lures every hungry person within sniffing distance. If the top gets too brown, cover it loosely with foil, but honestly? A little extra crisp is heaven.

Stuff I’ve Figured Out (The Hard Way…)

• Don’t skimp on the butter in the topping, or it’ll be more sad than crispy.
• If you use fresh chicken breast, make sure it’s cooked; raw won’t cook all the way through and, trust me, nobody sticks around for food safety roulette.
• Don’t overthink the type of soup—tried low-fat once, texture was weird, flavor was flat. Stick to the regular stuff. Life’s short.

Mix-It-Up Ideas (Plus a Fail…)

I’ve swapped in ham for chicken (pretty tasty, actually), and one time I went all-in with pulled pork, but honestly, that wasn’t a win — too greasy. If you’re up for adventure, add a can of corn or toss in some diced jalapeños for a tiny kick.

Once, I added a sharp cheddar layer under the crackers — kinda awesome, actually. There are no casserole police.

What You Actually Need (Not Much, I Promise!)

• A mixing bowl (or honestly, a big saucepan if you need to save on cleaning)
• 8×8 or 9×9 baking dish (Pyrex, ceramic, your grandma’s… anything oven-safe)
• A rolling pin, wine bottle, or your kiddo’s toy hammer for crushing crackers
• Spoon or spatula (I mean, clean hands aren’t illegal either)

Don’t have a rolling pin? Eh, use a mug. It’s not rocket surgery.

Storing and Saving (If It Even Lasts That Long)

Leftovers, when miracles happen, go in an airtight container in the fridge — good for two, maybe three days max. Though honestly, in my house it never survives more than a day before someone snags a midnight snack. If you’re planning to freeze, it’ll get a little mushy on reheat, but sometimes I just accept it.

How I Love Serving This

I usually toss together a bowl of simple green beans or a fresh salad, but sometimes, when it’s a movie night, we eat straight from the dish in our pajamas. No shame in my game. My cousin dips hers into BBQ sauce — wild, but not bad actually. Goes best with something tangy on the side, if you ask me.

Things I Learned the Hard Way (Don’t Repeat Me!)

• Wait a few minutes before serving — burnt tongues at the table are not a tradition I recommend…
• One time I tried to cut bake time by upping the oven temp — not my best move. The crackers burned while the bottom was cold. Oops.
• Don’t try to double this in a tiny pan (yep, did that) — the middle stays cold, the sides go scorched. Live and learn.

Some Real-Life Questions Folks Have Thrown at Me