Growing up, my grandmother always made the best chicken casserole recipe. Over the years of my adult life, I have made it countless times and incorporated my own tweaks. Now, I’m sharing my version that my family just cannot get enough of!
Everyone Says this is the Best Chicken Casserole Recipe
This creamy chicken casserole recipe has been in my family for decades, but in my adult life I’ve put my own little spin on it. This family favorite is perfect for any night of the week, especially the busy ones! Bonus: it’s great the next day so you can normally make two meals out of it, and that even goes for my family of 5.
If you’re looking for a comforting meal that will feed a crowd, or a great way to use up leftover cooked chicken, this is the one! I’ve included all my best tips below and I also included the differences in my version versus my family’s original version, so you can choose your favorite way to make this creamy casserole with crispy topping!
What You’ll Need to Make Chicken Casserole
Keep reading for all my best tips and to get the full recipe in the recipe card at the end of this post. Here is a summary of the ingredients:
- Chicken Breasts: I use 4 chicken breasts, but you could also use chicken tenders or even pull apart a store-bought rotisserie chicken if you want to skip the step of cooking and pulling the chicken.
- Ritz Crackers: These create a buttery, crispy topping that is seriously addictive.
- Cream of Chicken Soup: You’ll need one family-size can!
- Sour Cream: The combo of cream of chicken soup and sour cream makes for creamy goodness!
- Chicken broth (optional): This is optional but adds flavor when boiling the chicken.
- Unsalted butter: Butter is used to help make the crumbly, buttery, crispy topping.
- Salt and pepper: Used to season, to taste.
How to Make Chicken Casserole Recipe
This easy chicken casserole recipe is perfect for busy weeknights or to feed a crowd. Here are the easy steps:
- Cook chicken. Boil chicken thighs in water and chicken broth until just cooked (be careful not to overcook since this is going in the oven as well).
- Cool and pull chicken. Remove from the water and let cool, then pull apart into small “shreds”.
- Prep oven. Preheat oven to 350 degrees.
- Combine ingredients. Place chicken in a large casserole dish with cream of chicken soup, sour cream, salt and pepper and mix all together well then smooth the top flat.
- Add cracker layer. Crumble Ritz crackers over the top of the chicken mixture in an even layer.
- Add butter. Melt butter and drizzle over the top of the cracker layer.
- Bake. Bake uncovered for 20 minutes, then check to be sure your cracker topping isn’t getting too brown. If it is already golden brown, tent with aluminum foil and continue cooking another 10 minutes or until the edges are bubbling up a little. I recommend letting it cool for a few minutes before serving.
What I changed from the original recipe:
​There are a few differences in my version of this recipe and the original one I grew up eating. You can make it either way you prefer. Here are the differences:
- Chicken Stock: ​This was my husband, Chris’s, suggestion to add flavor to the chicken versus just boiling it in water.
- Cubed vs Pulled Chicken: ​The original recipe called for you to chop the boiled chicken into small cubes/bite-sized pieces. I prefer the texture of the chicken pulled/shredded.
- Combining Ingredients versus Layering: In the original recipe, the cream of chicken soup and sour cream would be combined and then spread over top of the chicken layer, I prefer to combine those ingredients with​ the chicken so it all gets cooked together, which is just my personal preference.
- Amount of Ritz Crackers: The original recipe uses less Ritz crackers, but I have texture issues and always want it to have more crunchy texture to go around with the rest of the casserole.
- Poppy Seeds: ​The original recipe has poppy seeds on top. I don’t love poppy seeds so I skip those.
Tips for The Best Chicken Casserole Recipe
For best results with this comfort food casserole, follow these tips:
- Careful when boiling chicken: Slightly undercooked is better than over-cooked, because it will spend another 30 minutes cooking in the oven.
- Use the chicken stock: ​This adds flavor to what is normally very bland boiled chicken.
- Season well: ​Be generous with the salt and pepper. Otherwise, the dish can be quite bland.
- Be sure to tent your casserole: ​It’s important to follow step #7 in the recipe and tent the casserole with aluminum foil once the cracker topping is golden brown. Once it overcooks, you can’t go back.
What to Serve with Chicken Casserole
Here are some ideas of what to serve as a side:
- Green Beans
- Asparagus – Try my tasty asparagus recipe!
- Salad – Try my family’s favorite simple salad recipe!
- Roasted Cauliflower
- Roasted broccoli florets
Storing Leftover Chicken Casserole
Store leftovers in an airtight container or simply tightly cover the cooled casserole dish with aluminum foil and refrigerate. Leftovers will last about 3 days and reheat well in the microwave or covered in the oven.
More Recipes You’ll Love:
- Garlic Butter Oven Roasted Potatoes
- 3 Simple Secrets for the Best Bolognese Sauce
- Smashed Burger Tacos with Addictive Burger Sauce
Chicken Casserole
Ingredients
- 4 chicken breasts
- 3 sleeves Ritz Crackers original
- 1 Family Size Can Cream of Chicken Soup
- 8 oz Sour Cream
- 2 Sticks Unsalted Butter
Instructions
- Boil chicken thighs in water and chicken broth until just cooked (be careful not to overcook since this is going in the oven as well).
- Remove from the water and let cool, then pull apart into small “shreds”.
- Preheat oven to 350 degrees.
- Place chicken in a large casserole dish with cream of chicken soup, sour cream, salt and pepper and mix all together well then smooth the top flat.
- Crumble Ritz crackers over the top of the chicken mixture in an even layer.
- Melt butter and drizzle over the top of the cracker layer.
- Bake uncovered for 20 minutes, then check to be sure your cracker topping isn’t getting too brown. If it is already golden brown, tent with aluminum foil and continue cooking another 10 minutes or until the edges are bubbling up a little. I recommend letting it cool for a few minutes before serving.
Hi, I’m Jessica! I am wife to Chris, and mom to Kaip, Alana and Koa. I am a website developer and blogger. In this space, I share about everything from parenting, making money from home, recipes, mom lifestyle, and things for kids! Learn more about me here.
