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| Creamy Chicken Ritz Casserole |
Here’s a chicken casserole that packs plenty of taste despite the simple pantry (and inexpensive) ingredients. This is good old American comfort food at it’s finest.
Nothing could be easier than this casserole. It’s also a great way to use up any leftover chicken or turkey!
I was first introduced to this several years ago when someone posted it in the kitchen forum on HSN. It sounded interesting and anything with buttered Ritz crumbs is OK in my book 🙂
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| All-American comfort food |
This is the stripped-down deal here, but this casserole has many possibilities. Add some thawed or fresh broccoli florets or peas (or any veggie) to the mix and you’ve got a complete meal in one dish.
The original has poppy seeds mixed in with the cracker crumbs. I made that optional here because many folks don’t have poppy seeds on hand–and they really don’t add any appreciable flavor–and many who have dental bridgework will understand the other problem! So what I do is sprinkle them on top as a condiment if anyone wants it.
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| Serve with poppy seeds as a condiment |
Because it’s so easy and comforting, this makes a great weeknight winter family meal.
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- 3 cups cooked shredded chicken breast meat
- 1 can (10.75 oz) cream of chicken or cream of mushroom soup
- 1 cup sour cream or plain greek yogurt
- 2 sleeves of Ritz crackers, crushed
- 1 stick (1/2 cup) butter, melted
- 2 tbs poppy seeds (optional)
- Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.
- In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.
- Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
- Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.
- Serve with a green vegetable (I generally serve with fresh steamed broccoli)
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| Creamy Chicken Ritz Casserole |
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Malia Sturgeon says
January 23, 2015 at 1:35 amSwoon! I love this recipe already! Can't wait to try!!
Judith Hanneman says
January 23, 2015 at 1:41 amThis is what I call "soul food." So simple, but tasty!!!
Barb Herlth says
January 26, 2015 at 7:34 pmI am making this tonight – I thought it had egg noodles in it from the picture. think that would be ok if I put them in there and just increased the soup/sourcream or yogurt? Thanks!
Judith Hanneman says
January 26, 2015 at 7:45 pmDefinitely Barb! I'd use double the soup & sour cream if I were going to do it that way…better a little more saucy than too dry IMO (and the excess can be sopped up with some great biscuits 🙂 )
Barb Herlth says
January 26, 2015 at 8:02 pmThank you! Can't wait to try it!
Nina says
April 7, 2015 at 11:08 pmWould you add the noodles cooked or uncooked and how much?
Liz says
February 22, 2016 at 5:30 pmI added a large bag of egg noodles shredded cheese and peas with double sour cream and double mushroom soup…. Turned out great love this recipe
Judith Hanneman says
February 22, 2016 at 7:39 pmLove that addition! This is such a versatile casserole!
Judith Hanneman says
April 7, 2015 at 11:25 pmIf I were going to serve a lot of ppl like the other poster, Nina, I'd double the soup & the sour cream and add 2 cups of cooked noodles.
If it's for 4 ppl, I'd add one cup cooked noodles and keep the soup/sour cream amounts the same unless your family likes it pretty juicy.
Nina says
April 7, 2015 at 11:31 pmThank you! Can't wait to make this!
Amber Simkins says
May 21, 2015 at 4:23 pmI love this recipe buut i was thinking of adding rice and cheese. any suggestions for doing this?
Aimee says
September 28, 2015 at 4:43 amI serve this with cooked brown rice. I don’t mix in with the casserole but cook separately & serve the casserole over rice
Judith Hanneman says
September 28, 2015 at 5:25 amThat sounds good!
Judith Hanneman says
May 21, 2015 at 4:30 pmI'd add about a cup of cooked rice–I think brown would taste great here too. Then about a cup of good, sharp shredded cheddar. I think I'd also add about 1/2 cup of water doing this because the rice might soak up too much sauce.
Amber Simkins says
May 21, 2015 at 4:49 pmgreat!!! thank you!
GD2BHappy says
August 19, 2015 at 2:19 pmI want to make this but it calls for shredded chicken breast. What short cuts can I take so I dont have to make bake chicken breast and shred it?
Aimee says
September 28, 2015 at 4:45 amI put chicken breasts (2-3) in the crockpot covered in water & cook on low all day. I shred them & use in the casserole. Plus I get homemade chicken broth for another dish.
Judith Hanneman says
September 28, 2015 at 5:25 amI love this idea!
Judith Hanneman says
August 19, 2015 at 2:31 pmYou can use canned chicken breast–you'll find that over where the tuna is in your grocery store, but some stores offer cooked and shredded chicken in either the deli, meat or frozen food departments. You could also get some Tyson Grilled & Ready either in strips or whole breast. That just has to be microwaved, then you can shred it. I actually find it useful to keep a bag of those Tyson cooked breasts in the freezer. It's a little pricy, but it tastes terrific and it's pretty much ready to go when you are.
Jill Jackson says
August 28, 2015 at 8:10 pmI have also added pasta when I have it! Works amazing…for those who need GF options GF pastas would work well too!
Judith Hanneman says
August 28, 2015 at 11:25 pmthanks for the great tips Jill!
Ashley R says
September 10, 2015 at 11:48 amHi! Just curious if anyone has tried this as a freezer meal?
Judith Hanneman says
September 10, 2015 at 12:45 pmI never have but it would probably freeze very well.
Donna says
September 14, 2015 at 4:35 ammy mom made this for many years. She would put a couple tablespoons of broth over the shredded chicken. After she poured the melted butter on top of the crumbled crackers she put sliced almonds on top. It was really good.
Judith Hanneman says
September 14, 2015 at 4:42 amOh my that sounds good! There’s so many ways you can dress this up. I’m trying your mom’s way next time I make it!
Brianna says
September 21, 2015 at 5:05 amThis may have already been mentioned, but just incase it hasn’t, I thought I would share that tossing a few chicken breasts in the crockpot all day works wonders. The chicken shreds really easily and there’s little to no mess!
Judith Hanneman says
September 21, 2015 at 5:22 amAnd they’re always great to have on hand too Brianna! Thanks for the great info!
Vicki Skonieczny says
October 3, 2015 at 5:41 pmHi Judith,
The recipe calls for two sleeves of Ritz crackers. If using another brand, could you tell me approximately how many crackers or a measurement once crushed, like one cup crushed, etc…I already have a box of buttered crackers on hand and wanted to substitute. Thanks. Can’t wait to try this recipe.
Vicki
Judith Hanneman says
October 3, 2015 at 5:49 pmHi Vicki–I use the store brand too LOL–and 2 of those sleeves would be good, but it’s probably about 1- 1 1/2 cups coarsely crushed down. Actually, you can use as much, or as little as you like. The only thing would be increase/decrease the butter a bit. The crumbs make this really special. Buttered Ritz crumbs should be given it’s own food group!!
Vicki Skonieczny says
November 8, 2015 at 9:56 pmHi Judy,
I made this recipe and the family went crazy for it. So easy, yet it tastes so indulgent. I just bought the chicken so I can make it again this week. Thank you so much for the recipe. It is absolutely delish and a keeper.
Vicki
Judith Hanneman says
November 8, 2015 at 10:02 pmThanks Vicki I am so glad the family enjoyed it! Simple always seems to be best!
felicia | Dish by Dish says
October 16, 2015 at 3:23 pmHi Judith!
I’d love to include your chicken casserole in a casserole round up I’m doing for Parade Magazine.
If you’re fine with that, could I use one of your gorgeous photos with a link back to your original post (https://bakeatmidnite.com/creamy-chicken-ritz-casserole/)?
Thanks so much!
felicia
felicia | Dish by Dish recently posted…Roasted Rainbow Carrots with Rosemary & Parsley
Judith Hanneman says
October 16, 2015 at 3:32 pmSure Felicia!
Bonnie b says
October 27, 2015 at 6:56 pmi take this to church all the time. Everyone loves it . The only thing I do different is I add onions ,it really gives it a lot of flavor and I add a bottom crust of ritzs and one sleeve sprinkled on top. Love all your recipes.
Judith Hanneman says
October 27, 2015 at 7:07 pmI love your way with the onions Bonnie!!!
Katie says
December 9, 2015 at 3:13 pmCould you use cream cheese instead of sour cream?
Judith Hanneman says
December 9, 2015 at 3:28 pmAbsolutely! If it seems a bit thick, you can thin it down a bit with some milk.
Johnnie says
January 13, 2016 at 7:50 pmIf I cut the crackers to 1 sleeve should I cut the butter in half
Judith Hanneman says
January 14, 2016 at 1:57 amThat should work OK, but if the crackers seem a bit dry, you can always add a bit more butter.
Laura says
January 20, 2016 at 1:24 amLove it…I added hashbrowns in the mix and about 5 mins before it was done baking I topped with cheese and let finish cooking just long enough for cheese to melt…this will be a go to recipe for us now! Thanks for sharing with us.
Judith Hanneman says
January 20, 2016 at 2:29 amLOVE IT!!!!
Donna says
February 28, 2016 at 6:34 pmPlease tell me if you’re supposed to make the cream of chicken (or mushroom/celery) soup according to directions on the can first, or do you blend it with the yogurt right out of the can?
Judith Hanneman says
February 28, 2016 at 9:30 pmBlend it right with the other ingredients!