Easy Chicken Casserole
This Easy Chicken Casserole recipe delivers a comforting and flavorful meal with tender chicken in a creamy sauce, topped with a golden, crispy Ritz cracker crust. It's simple to prepare and perfect for a satisfying family dinner.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large bowl
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Oven
- Spatula
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup chopped red bell pepper
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 cup crushed Ritz crackers about 30 crackers
- ¼ cup melted butter
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add chopped onion, celery, and red bell pepper. Cook until softened, about 5-7 minutes.
- Add the cooked chicken to the skillet and stir to combine with the vegetables.
- In a large bowl, whisk together the condensed cream of chicken soup, mayonnaise, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the sauce over the chicken and vegetable mixture in the skillet. Stir well to ensure everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, combine the crushed Ritz crackers and melted butter. Mix well until the crackers are evenly coated.
- Sprinkle the cracker mixture evenly over the chicken mixture in the baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Don't overcook the vegetables. Taste and adjust the sauce seasoning. Ensure even topping distribution to prevent burning, cover loosely with foil if browning too quickly. Allow to cool slightly before serving. For variations, add frozen vegetables, cheese, red pepper flakes for spice, sautéed mushrooms, or herbs. Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat in the microwave or oven.