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Ritz Cracker Chicken Casserole
You'll love my Ritz Cracker Chicken Casserole recipe! It's creamy and tangy with a crunchy cracker topping. Great family dinner any weeknight.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 571 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 pound frying chicken (or 6 small chicken breasts; or substitute meat from a rotisserie chicken)
- ½ cup chicken broth or stock
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 8 ounces sour cream
- 7 ounces Ritz crackers lightly crushed (about 2 sleeves)
- ½ cup butter melted (1 stick)
Instructions
- Prepare the chicken:If using a whole chicken or chicken pieces, add to a pan or pot with just enough water to cover. Bring to a boil, reduce the heat to a simmer, and cook until completely done (about 20-30 minutes). Remove the chicken and let it sit until it’s cool enough to handle. Remove the skin and bones and discard. Cut the chicken into chunks. If using a rotisserie chicken, remove all skin and bones from the chicken and discard. Cut the chicken into chunks.
- Place the chicken in a large bowl and add the broth, soups, and sour cream. Stir until thoroughly combined.
- Place the crushed Ritz crackers in a small bowl. Pour the butter over the crackers and toss until combined.
- Preheat the oven to 300 degrees. Grease or butter a 13x9 baking pan or casserole dish (or spray lightly with non-stick cooking spray).
- Pour half the cracker and butter mixture in the prepared baking dish. Top with the chicken mixture. Add the remaining crackers.
- Bake for 25-30 minutes or until bubbly. Remove from the oven
- Let cool for 10 minutes before serving.
Cup of Yum
Notes
- Store completely cooled leftover casserole in an airtight container in the refrigerator for up to 3 days.
- To reheat, place individual portions in the microwave or oven until heated through. You can also reheat the entire casserole, covered with aluminum foil, in the oven at 350°F for about 20-25 minutes until warmed through.
Nutrition Information
Serving
1
Calories
571kcal
(29%)
Carbohydrates
22g
(7%)
Protein
26g
(52%)
Fat
42g
(65%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
134mg
(45%)
Sodium
975mg
(41%)
Potassium
342mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
752IU
(15%)
Vitamin C
2mg
(2%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 571
% Daily Value*
| Serving | 1 | |
| Calories | 571kcal | 29% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 975mg | 41% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 752IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.