Chicken Casserole with Ritz Crackers
This casserole is a go-to classic favorite. It's one of those recipes that can be whipped up quickly and you don't have to buy a long list of ingredients to make it. It can even be made ahead of time and frozen to eat for later.
I serve this with fresh veggies like steamed broccoli, corn or green beans. You can also add those veggies directly into the casserole if you want.
Ingredients
This recipe is for a 9" x9" pan. Double it for a 9" x 13" pan.1 10.5 oz can condensed cream of chicken with herbs soup (regular condensed cream of chicken or mushroom soup will work)
1 cup sour cream (I used a little less and it was fine)
½ cup sliced green onion (shallots or yellow onions are fine - whatever you prefer)
1 family-size store-bought cooked rotisserie chicken de-boned and shredded (3 cups )
(I cooked chicken breasts - see my Chicken, Shredded - Easiest Way recipe)
2 sleeves Ritz crackers crushed (I didn't have enough Ritz crackers so I added Cheez-It's to make up the difference - loved it)
½ cup (1 stick) salted butter melted
French's Crispy Fried Onions - optional
Instructions
Preheat oven to 350f degrees.Spray a 2.5 quart baking dish (or a 9x9 square baking dish) with no-stick cooking spray. (I used butter)
In a large bowl, mix together the soup, sour cream and green onion.
Then stir in chicken. Spread mixture into the prepared dish.
In that same bowl, combine crushed crackers with melted butter.
Sprinkle the cracker mixture over the casserole.
Bake for about 25-30 minutes until the cracker topping is golden brown and the casserole is bubbly.
Optional - about 5 minutes before the casserole is done - top with the French's Crispy Fried Onions. Bake 5 minutes until onions are golden brown.