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Chicken Casserole

This chicken casserole is a creamy chicken rice bake with a golden, bubbly cheddar crust and cracker topping. Shredded chicken, peas and carrots, and cooked white rice bake together until hot through and crackle-topped.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 cup cooked chicken, shredded
Rice
  • 1.5 cup long-grain white rice, cooked
Cream Soups
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
Creamy Base
  • 1 cup sour cream
  • 1 cup chicken broth
Vegetables
  • 1 cup frozen peas and carrots
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste
Cheese Topping
  • 1.5 cup shredded cheddar cheese
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. The oven should be fully heated before baking for even browning.
  2. Combine cooked chicken, cooked white rice, both soups, sour cream, chicken broth, peas and carrots, garlic powder, onion powder, salt, and pepper. Stir until well mixed and the chicken and rice are evenly coated.
  3. Spread the chicken mixture into the prepared baking dish. Press it into an even layer so it bakes through at the same rate.
  4. Top with shredded cheddar cheese. Cover the surface completely so the bake turns bubbly and golden.
  5. Mix crushed Ritz crackers with melted butter and sprinkle over the cheese. Aim for an even layer for a cracker topping that caramelizes and crackles.
Bake
  1. Bake at 350°F for 35-40 minutes until bubbly and the cracker topping is golden brown. Look for bubbling around the edges and a browned, crunch-crackled top.

Notes

For best texture, let the casserole rest 5 minutes after baking so the creamy filling thickens slightly and the topping stays crisp. Store leftovers in the refrigerator for up to 3-4 days, covered. Freezing is not recommended for the cracker topping. For a lighter option, use reduced-fat sour cream and half the cheese while keeping the same baking time.