Creamy Chicken and Rice Casserole with Ritz Cracker
This Chicken and Rice Casserole is our family’s #1 comfort food! Creamy, savory, and topped with buttery Ritz crackers for the perfect crunch. Easy to make with pantry staples!
Ingredients
- 3 chicken breasts cooked and shredded (about 4 cups)
- 2 cans 10.5 oz Campbell’s cream of chicken soup (or 1 large can)
- 2 cups uncooked Minute Rice must use quick-cooking!
- 2 cups chicken broth
- 1 cup sour cream
- 1.5 sleeves Ritz crackers crushed (about 45 crackers)
- ½ cup salted butter melted
- ½ tsp garlic powder optional, our secret boost!
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish.
- Mix base: In a large bowl, combine cream of chicken soup, sour cream, and uncooked rice.
- Add liquids: Stir in chicken broth until smooth, then fold in shredded chicken.
- Assemble: Spread mixture evenly into the prepared baking dish.
- Make topping: Crush Ritz crackers in a bag, mix with melted butter and garlic powder. Sprinkle over casserole.
- Bake 40 minutes until golden and bubbly. Let rest 5 minutes before serving.
Notes
✔ Freezer-Friendly: Assemble without topping, freeze up to 3 months. Add crackers before baking.
✔ Shortcut: Rotisserie chicken saves 20+ minutes!
✔ Variations: Add broccoli, cheese, or mushrooms for twists.
✔ Leftovers: Reheat in oven to keep topping crisp (microwave softens it).
✔ Shortcut: Rotisserie chicken saves 20+ minutes!
✔ Variations: Add broccoli, cheese, or mushrooms for twists.
✔ Leftovers: Reheat in oven to keep topping crisp (microwave softens it).