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Easy Chicken Casserole

This Easy Chicken Casserole recipe delivers tender chicken in a creamy sauce, topped with a crunchy Ritz cracker crust. It's a comforting and satisfying dish that's simple to prepare, making it perfect for weeknight dinners or potlucks. Everyone will be asking for seconds!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup frozen peas and carrots
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup crushed Ritz crackers
  • 1/4 cup melted butter

Equipment

  • 9x13 inch baking dish
  • Large pot (for poaching, if using)
  • Baking sheet (for baking, if using)
  • Large skillet (for sauteing, if using)
  • Large bowl
  • Medium bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Fork

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a 9x13 inch baking dish.
  3. Cook chicken using your preferred method: poaching, baking, or sauteing. Shred or cube the chicken.
  4. In a large bowl, combine the condensed cream of chicken soup, sour cream, and milk.
  5. Add the frozen peas and carrots, chopped onion, and minced garlic to the sauce. Stir well to combine.
  6. Season the sauce with a pinch of salt and pepper to taste.
  7. Add the shredded or cubed chicken to the creamy sauce mixture and stir until well coated.
  8. Pour the chicken mixture into the prepared baking dish, spreading it out evenly.
  9. In a medium bowl, combine the crushed Ritz crackers and melted butter.
  10. Mix well until the crackers are evenly coated with butter.
  11. Sprinkle the cracker mixture evenly over the chicken mixture in the baking dish.
  12. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
  13. Let the casserole cool for a few minutes before serving.

Notes

For a richer flavor, use chicken broth instead of milk in the sauce. You can also add other vegetables, such as sliced mushrooms, chopped celery, or diced bell peppers. To spice it up, add a pinch of red pepper flakes to the sauce. For a cheesy casserole, add a layer of shredded cheddar or Monterey Jack cheese under the cracker topping. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours; add a few extra minutes to the baking time. If the topping browns too quickly, cover the casserole with foil for the last 10 minutes of baking. If the casserole is too dry, add a little extra milk or chicken broth to the sauce before baking. If the casserole is too watery, make sure to drain any excess liquid from the cooked chicken before adding it to the sauce or add a tablespoon of cornstarch to the sauce to thicken it up. If you don't have Ritz crackers, you can use other types of crackers, such as saltines or club crackers, or even breadcrumbs. For a Keto version, try swapping the Ritz crackers for crushed pork rinds.