Ritz Cracker Chicken Casserole

Spread the love

Ritz Cracker Chicken Casserole: This recipe’s easiest feature is how simple it is! Still, the dish tastes fantastic when it’s prepared, as though you put a lot of effort into it.

Try it and you’ll discover why this old-fashioned dish has remained popular over the years!


Ritz Cracker Chicken Casserole


  • 3 cups chicken cooked and shredded
  • 8 ounces sour cream
  • 10.5 ounce cream of chicken soup
  • 1 ½ sleeves Ritz Crackers crushed
  • ½ cup butter (1 stick) melted



Set the oven’s temperature to 350. Butter a 9 x 13-inch baking pan.
Combine sour cream, cream of chicken soup, and shredded chicken in a large mixing dish. To taste, add salt and pepper. Evenly distribute the mixture over the 9 × 13-inch baking dish.
Eight oz of sour cream, ten oz of cream of chicken soup, and three cups of chicken
Melted butter and broken Ritz crackers should be combined in a separate bowl.
One-half cup of Ritz crackers and one stick of butter
Evenly distribute the crackers on top of the chicken casserole.
Bake for 30 minutes, or until the Ritz cracker topping is golden brown, with the lid off, on the middle rack.
Although it’s ideal to let it rest for five minutes before serving, you can serve right away.



Some recipes call for diced chicken. I only recommend using shredded chicken. The shredded chicken soaks up the sauce mixture, where as the diced chicken does not and can create a watery casserole.

For an added twist add 1 cup of shredded cheddar cheese.

Rotisserie chicken is seasoned with salt. If you use Rotisserie chicken, you might want to use salt free cream of chicken and unsalted butter to reduce the amount of salt in the casserole. I don’t recommend canned chicken.


  • Calories: 326kcal
  • Carbohydrates: 7g
  • Protein: 18g
  • Fat: 25g
  •  Saturated Fat: 14g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 6g
  • Trans Fat: 1g
  • Cholesterol: 114mg
  • Sodium: 400mg
  • Potassium: 465mg
  • Fiber: 0.2g
  • Sugar: 2g
  • Vitamin A: 945IU
  •  Vitamin C: 1mg
  • Calcium: 52mg
  • Iron: 0.4mg


FAQs and Questions


What is the easiest way to crush the crackers?


This part is simple. I usually dump them all in a zip-top bag & just crush them with my hands. They are so flaky that they don’t need pounding with a rolling pin or anything like that.

Sometimes I just take the tube of them & just sort of crush them in the packaging before dumping them into a bowl. You don’t need a food processor or any special equipment.

What is the best way to store leftover chicken casserole?


After serving, place any leftover casserole in a shallow airtight container. Be sure to label with the date before refrigerating. The casserole should keep for up to 3 days.

As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.


Why put the leftovers in a shallow container?

In other words, using a shallow container allows the contents to cold more quickly than using a huge, deep one. It should ideally not take too long for the leftovers to reach their refrigerated or storage temperature.

As I previously stated, bacteria begins to grow if food stays above approximately 35 degrees for longer than an hour after cooking.

Therefore, the bacteria has been developing in your leftovers for those many hours if it takes the deep container of food several hours to reach the temperature of 35. Not really what you had in mind.


Can this be made with frozen chicken?

I don’t recommend trying to make this recipe with frozen chicken. This recipe works best with leftover or rotisserie chicken. You can also use canned chicken if needed.

How many can this serve?

This will depend greatly on portion sizes & the appetites of your crowd. We typically get 2 nights out of this recipe for our family of 5. (we have 3 adult children)

Leave a Comment