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Ultimate Chicken Casserole

Creamy, high protein chicken casserole with vegetables, cheese, and a buttery Ritz cracker topping that's perfect for weeknight dinners.
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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
  • 2 cans cream of chicken soup 10.75 oz each
  • 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 tbsp butter melted
  • 1 cup crushed Ritz crackers
  • salt, pepper, garlic powder, and onion powder to taste

Equipment

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and mayonnaise until completely smooth with no lumps.
  3. Add the cooked chicken and frozen mixed vegetables to the sauce. Season generously with salt, pepper, garlic powder, and onion powder (about 1 teaspoon each, adjusting to taste).
  4. Fold in 1 cup of shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
  5. Spread the chicken mixture evenly into the prepared baking dish, smoothing the top with a spatula.
  6. In a small bowl, mix the melted butter with crushed Ritz crackers until evenly coated. Sprinkle this mixture over the casserole, then scatter the remaining 1/2 cup cheese on top.
  7. Bake for 25-30 minutes until the edges are bubbling vigorously and the cracker topping is golden brown with cheese melted and slightly browned in spots.
  8. Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken slightly.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave on medium power for 2-3 minutes, or reheat covered in a 350°F oven for 15-20 minutes. Freezes well for up to 3 months. Make-Ahead: Assemble up to 24 hours in advance without the cracker topping, refrigerate covered, then add topping and bake (add 5-10 minutes if baking from cold). Substitutions: Use rotisserie chicken, leftover turkey, Greek yogurt in place of some sour cream, or any cheese blend you prefer. For keto version, replace soup with homemade cream sauce and use crushed pork rinds for topping.