Description
A creamy and comforting chicken casserole topped with buttery Ritz crackers for a crispy, golden crust. Perfect for a family dinner or potluck.
Ingredients
3 cups cooked chicken, shredded or diced
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/2 cup frozen peas
1/2 cup frozen carrots
1/4 cup chopped onion
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 sleeve (about 30 crackers) Ritz crackers, crushed
4 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the condensed cream of mushroom soup, sour cream, milk, black pepper, garlic powder, and salt. Stir until smooth.
Add the cooked chicken, frozen peas, frozen carrots, chopped onion, and shredded cheddar cheese to the bowl. Mix well to combine all ingredients evenly.
Transfer the mixture into a 9×13-inch baking dish and spread it out evenly.
In a small bowl, combine the crushed Ritz crackers with the melted butter. Stir until the crackers are evenly coated.
Sprinkle the buttered cracker mixture evenly over the top of the casserole.
Bake in the preheated oven for 40 to 45 minutes, or until the casserole is bubbly and the cracker topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes