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Ultimate Chicken Casserole

Creamy chicken casserole with vegetables and cheese topped with buttery Ritz crackers for an easy, comforting dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or diced
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 1 1/2 cups shredded cheddar cheese divided
  • 2 tablespoons butter melted
  • 1 cup crushed Ritz crackers
  • Salt to taste
  • Pepper to taste
  • Garlic powder to taste
  • Onion powder to taste

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • small bowl
  • whisk or spoon

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, sour cream, and mayonnaise. Whisk until smooth and well combined.
  3. Add the cooked chicken and frozen vegetables to the sauce mixture. Season with salt, pepper, garlic powder, and onion powder to taste (about 1 teaspoon each of garlic and onion powder).
  4. Stir in 1 cup of the shredded cheese, reserving the remaining 1/2 cup for topping. Mix until everything is evenly coated.
  5. Pour the chicken mixture into the prepared baking dish and spread into an even layer.
  6. In a small bowl, combine the melted butter and crushed Ritz crackers, tossing until all crumbs are coated. Sprinkle this mixture evenly over the casserole.
  7. Sprinkle the remaining 1/2 cup of cheese over the cracker topping.
  8. Bake for 25-30 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
  9. Remove from oven and let rest for 5-10 minutes before serving. This allows the sauce to thicken slightly.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.
Reheating: Microwave individual portions for 2-3 minutes, or reheat covered in a 325°F oven for 20-25 minutes.
Make-Ahead: Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Add 5-10 minutes to baking time if starting cold.
Substitutions: Use rotisserie chicken for faster prep. Swap cheddar for pepper jack, Monterey Jack, or Gruyere. Replace frozen vegetables with fresh (sauté first). Use panko breadcrumbs or crushed cornflakes instead of Ritz crackers.
Tips: Thaw frozen vegetables slightly to prevent excess moisture. For extra-crispy topping, add crackers halfway through baking. Sauté onions and garlic in the butter before mixing with crackers for more flavor.