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Chicken Casserole

Chicken casserole with a creamy chicken-and-rice filling and a cracker-cheddar crust baked until golden and bubbly. This easy chicken casserole combines soups, sour cream, and vegetables for a comfort food casserole that cracks and crunches on top.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken casserole filling
  • 3 cup shredded cooked chicken
  • 1.5 cup cooked long-grain white rice
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 cup frozen peas and carrots
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Cheddar cracker topping
  • 1.5 cup shredded cheddar cheese
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F, then grease a 9x13 baking dish so the casserole releases cleanly after baking.
  2. In a large baking dish, combine shredded cooked chicken, cooked long-grain white rice, cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, frozen peas and carrots, garlic powder, and onion powder.
  3. Season with salt and pepper to taste, then stir until the mixture looks evenly coated and thick.
  4. Spread the chicken mixture into the prepared 9x13 baking dish in an even layer.
Add topping and bake
  1. Sprinkle shredded cheddar cheese evenly over the chicken mixture so it melts into the filling.
  2. Mix crushed Ritz crackers with melted butter, then sprinkle the buttery crumbs across the cheese for a crunch-ready layer.
  3. Bake for 35-40 minutes at 350°F until the casserole is bubbly at the edges and the cracker topping is golden brown.

Notes

Pro tip: Use freshly cooked, hot rice (or very well-heated rice) so the bake comes out creamy instead of under-set. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350°F oven until steaming. Freezing: yes—freeze tightly wrapped for up to 2 months, then thaw in the fridge and reheat until hot. For a lighter option, swap the sour cream for light sour cream or Greek yogurt (same amount) for a slightly tangier, lower-fat result.