Chicken And Ritz Cracker Casserole
Ingredients
- 3 cups cooked and shredded chicken breast
- 1 can 10.5 ounces condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sleeve Ritz crackers about 30 crackers, crushed
- 1/4 cup butter melted
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with non stick cooking spray.
Prepare the Filling:
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Transfer to Baking Dish:
- Spread the chicken mixture evenly into the prepared baking dish.
Prepare the Topping:
- In a small bowl, mix crushed Ritz crackers with melted butter until evenly coated.
Add Topping:
- Sprinkle the cracker mixture evenly over the chicken filling.
Bake:
- Bake for 25-30 minutes, or until the casserole is hot and bubbly, and the cracker topping is golden brown.
Serve:
- Let the casserole cool for a few minutes. Garnish with chopped parsley and serve warm.
Notes
- Variation: You can add 1 cup of frozen mixed vegetables (carrots, peas, corn) to the chicken mixture for added nutrition.
- Make Ahead Option: Assemble the casserole and refrigerate for up to 24 hours before baking. Add the cracker topping just before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
