This section will guide you through the Ritz Chicken Casserole Recipe one step at a time. Each step includes pro tips, reasoning behind the method, and important safety or flavor notes to help you cook with confidence.

Set your oven to 350°F (175°C).

This temperature is ideal for casseroles—it’s hot enough to evenly cook the filling and toast the topping without burning it. Always preheat your oven before you begin assembling to ensure consistent results.

Pro Tip: If using a glass or ceramic baking dish, place it in the oven only once it’s fully preheated to avoid thermal shock (cracking due to sudden heat).

Use 2 cups of cooked chicken, either shredded or diced.

You can prepare the chicken fresh or use leftovers or rotisserie. If cooking from scratch:

Bring water to a boil in a saucepan.

Add a pinch of salt, garlic powder, and 1 bay leaf (optional for extra flavor).

Add 2 boneless, skinless chicken breasts.

Simmer gently for 15–18 minutes or until internal temp reaches 165°F (74°C).

Remove from heat, cool slightly, then shred using forks.

Alternatives: Use leftover roast chicken, canned chicken (drained and rinsed), or plant-based protein if desired.

If using canned cream of chicken soup, skip to the next step.

To make it from scratch (recommended for better flavor and health):

Melt 2 tablespoons butter in a small saucepan over medium heat.

Whisk in 2 tablespoons all-purpose flour and stir continuously for 1 minute to form a roux.

Gradually add 1 cup chicken broth and 1/2 cup milk, whisking until smooth and thickened (about 5–7 minutes).

Season with salt, black pepper, and a pinch of garlic powder.

Pro Tip: Make sure to whisk continuously to prevent lumps.

In a large mixing bowl, combine:

2 cups shredded chicken

1 can cream of chicken soup (or the homemade version)

1/2 cup sour cream (or Greek yogurt)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

Mix until fully blended into a smooth, creamy mixture. You should see no clumps of seasoning.

Optional Add-ins:

1 cup thawed frozen peas or corn

1/2 cup shredded cheese

1/2 cup sautéed mushrooms

1 cup small steamed broccoli florets

Pro Tip: If adding veggies, make sure they’re cooked or steamed beforehand. Raw vegetables release water and may affect texture.

Crush 1 sleeve of Ritz crackers (about 30 crackers) by:

Placing them in a zip-top bag

Lightly pressing them with a rolling pin or your hands until coarsely crumbled

Transfer to a small bowl and pour over 1/4 cup melted butter. Mix gently with a spoon until crackers are evenly coated and buttery.

Pro Tip: Don’t over-crush the crackers—you want some small chunks to maintain a crunchy texture after baking.

Grease a 9x13-inch baking dish lightly with oil or butter. Spread the chicken filling evenly across the bottom.

Then, sprinkle the buttery cracker mixture over the top in an even layer. Cover all areas so each bite gets a bit of that golden crust.

Pro Tip: For extra richness, sprinkle a little grated cheddar on top before adding crackers (optional but indulgent!).

Place the dish on the center rack of your preheated oven.

Bake uncovered for 25–30 minutes.

The filling should be bubbling slightly around the edges, and the cracker topping should be golden brown.

Pro Tip: If using a deeper pan or extra fillings (like cheese), allow an additional 5 minutes of baking time. You can also broil the casserole for the last 1–2 minutes to deepen the crust color—but watch carefully to avoid burning.

Remove the dish from the oven and let it sit on the counter for 5–10 minutes before serving.

This cooling time helps the filling firm up slightly, making it easier to cut and serve.

It also prevents the first bites from being too hot.

Serving Tip: Garnish with freshly chopped parsley or thyme for a fresh, colorful finish.

This step-by-step process ensures your Ritz Chicken Casserole Recipe turns out rich, creamy, and delicious—every single time. Even first-time cooks will find it easy to follow and rewarding to serve.