Creamy Ritz Chicken Casserole

I love to collect recipes that are tried and true.  My little binder that I keep them all in is a testament of that!  There are plenty of scribbled notes and recipes on scrap pieces of paper and even the backs of receipts.  That’s how you know they are the good ones!  This Ritz Chicken Casserole is one of those recipes.  It is comfort food at it’s finest and with school in session, everyone needs a tasty go to meal to put on the table during the week.

Here’s a chicken casserole that packs plenty of taste despite the simple pantry (and inexpensive) ingredients. This is good old American comfort food at it’s finest.

Nothing could be easier than this casserole.  It’s also a great way to use up any leftover chicken or turkey! I was first introduced to this several years ago when someone posted it in the kitchen forum on HSN. It sounded interesting and anything with buttered Ritz crumbs is OK in my book



3 cups cooked chicken breast, shredded

1 (10.75 oz.) can cream of chicken soup

1 cup sour cream

1/2 cup (1 stick) unsalted butter, melted

1 sleeve ritz crackers, crushed

2 teaspoons Italian seasoning

1/2 teaspoon paprika, garnish

1/4 teaspoon red pepper flakes

Kosher salt and freshly ground pepper, to taste

Preheat oven to 350º F and lightly grease a 8×8-inch baking dish with butter or non-stick spray.

Combine soup and sour cream in a large bowl, then stir in shredded chicken.

Season generously with salt and pepper, and stir in Italian seasoning, paprika and red pepper flakes.

Pour mixture into greased baking dish, then top with crushed ritz crackers.

Evenly pour melted butter over the crushed crackers, then place baking dish in oven. Bake for 25-30 minutes, or until dish is heated through and crackers are golden brown.

Remove from oven and let cool 5 minutes before serving. Enjoy!