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Recipe compliments of www.ITISAKEEPER.com
Creamy Ritz Cracker Chicken Casserole
This Ritz Cracker Chicken Casserole is the perfect recipe for a busy weeknight. It's irresistibly creamy, full of tender chicken and topped off with a cracker crust.
Equipment
- Medium mixing bowl
- 9x9-inch baking dish
Ingredients
- 4 cups Cooked chicken, shredded
- 10.5 ounces Cream of chicken soup, 1 (10.5 ounce) can
- 1 cup Sour cream
- 1 small Shallot, finely minced
- 1 clove Garlic, minced
- 1 teaspoon All-purpose seasoning
- 32 Ritz crackers, crushed
- 6 tablespoons Butter, melted
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 9x9-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, shallot, garlic, and all-purpose seasoning. Stir until evenly combined.
- Transfer the chicken mixture to the prepared baking dish and spread it into an even layer.
- In a medium bowl, stir together the crushed Ritz crackers and melted butter until evenly coated.
- Sprinkle the cracker mixture evenly over the casserole.
- Bake for 25 to 30 minutes, or until the casserole is heated through and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Christina's Notes
Taste the filling before transferring it to the baking dish and adjust the seasoning if needed.
For deeper flavor, sauté the shallot and garlic in a small amount of butter before adding them to the chicken mixture.
If you'd like an extra-crispy topping, toast the cracker mixture in a skillet for a few minutes before sprinkling it over the casserole.
Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 325 degree F oven until warmed through.
For deeper flavor, sauté the shallot and garlic in a small amount of butter before adding them to the chicken mixture.
If you'd like an extra-crispy topping, toast the cracker mixture in a skillet for a few minutes before sprinkling it over the casserole.
Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 325 degree F oven until warmed through.