This chicken casserole with Ritz crackers brings a comforting dish that’s easy to whip up for busy weeknights. The creamy filling topped with crunchy crackers creates a cozy meal the whole family will enjoy!
This casserole recipe addresses issues of dryness and lack of flavor often found in quick, easy chicken dinners, offering a creamy, satisfying alternative.
Sometimes, dinner feels overwhelming, especially after a long day. I’ve had my share of juggling tasks with hungry kids in the house, all while trying to get dinner on the table. This recipe helps solve that chaos, simplifying the cooking process while providing something satisfying and hearty to serve.
The great thing about this dish is its straightforward method and quick cooking time. In just 45 minutes, you can serve six to eight people! It’s warm, creamy, and the texture from the Ritz crackers adds that needed crunch.
If you’re looking for something to complement this casserole, try my Ground Beef Hash Brown Casserole for another easy family meal option!
Table of contents
Why You Will Love This Recipe
- Comforting and Satisfying This chicken casserole serves up warmth and familiarity that makes for a heartwarming meal, evoking fond family dinner memories around the table.
- Easy Meal Prep With a quick 20 minutes of prep, you can mix everything together and let the Instant Pot work its magic, reducing kitchen stress on busy weeknights.
- Crispy Topping The crushed Ritz crackers add a buttery crunch that beautifully contrasts the creamy chicken mixture, giving each bite a satisfying texture.
- Make-Ahead Friendly This dish can be prepped in advance and stored in the fridge for a hearty dinner that’s ready to bake whenever you are, saving time on hectic evenings.
Chicken Casserole with Ritz Crackers
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Instant Pot and Oven Baking
- Cuisine: American
- Diet: Low Salt
Description
A creamy Ritz cracker chicken casserole made with Instant Pot shredded chicken and baked until the Ritz topping is golden-brown. Serves 6, 8.
Ingredients
- Main Ingredients:
- 32 oz (907 g) boneless skinless chicken thighs
- 2 cups (480 ml) water
- 1 Tbsp (15 g) Better than Bouillon
- 3/4 tsp (4.5 g) kosher salt
- 3/4 tsp (2 g) garlic powder
- 1 (10.5 oz / 298 g) can cream of chicken and herbs soup
- 1 cup (240 g) sour cream
- 1 sleeve (approx. 13 g) Ritz crackers, crushed
- 4 Tbsp (57 g) butter, melted
- 1 1/2 cups (285 g) converted rice
- Seasonings:
- 3/4 tsp (1.5 g) black pepper
Instructions
- Step 1: Prepare Chicken Mixture: Place chicken thighs, water, Better than Bouillon, kosher salt, black pepper, and garlic powder into the Instant Pot.
- Step 2: Pressure Cook Chicken: Secure the Instant Pot lid and set the valve to sealing. Press manual/pressure cook and set for 12 minutes.
- Step 3: Release Pressure Safely: After cooking, let the pot sit undisturbed for 10 minutes, then carefully move the valve to venting to release remaining pressure.
- Step 4: Shred Chicken Quickly: Transfer chicken to a mixing bowl. Use a hand mixer to shred the chicken evenly and quickly.
- Step 5: Mix Creamy Ingredients: Stir the cream of chicken soup and sour cream thoroughly into the shredded chicken until combined smoothly.
- Step 6: Prepare Baking Dish: Evenly spread the creamy chicken mixture in a 9×13 inch baking pan.
- Step 7: Combine Topping Ingredients: In a separate bowl, mix the crushed Ritz crackers with melted butter. Sprinkle evenly over the chicken mixture.
- Step 8: Bake to Golden Perfection: Place the casserole on the middle rack of a preheated oven at 350°F (177°C). Bake for 25 minutes or until the Ritz topping is golden brown. Tent with aluminum foil halfway if topping browns too quickly.
- Step 9: Cook Rice Alongside: While baking, pour the converted rice into the liquid remaining in the Instant Pot. Secure the lid and set the valve to sealing. Pressure cook for 5 minutes.
- Step 10: Release Remaining Pressure: Allow the pot to sit for 5–10 minutes post-cooking, then move the valve to venting to release pressure naturally, preserving rice texture.
- Step 11: Serve It Up: Plate the baked chicken casserole over the cooked rice and serve warm.
Notes
- Room Temperature: Store the casserole in an airtight container, at room temperature up to 2 days; avoid exposure to heat.
- Refrigeration: Cover with plastic wrap or use an airtight container, refrigerate for up to 4 days, keeping it consistently cold.
- Freezing: Wrap tightly in aluminum foil or place in a freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator before reheating.
- If the chicken is not tender after 12 minutes of pressure cooking, increase cooking time by 3 minutes and then naturally release pressure for 5 minutes.
- Tent the Ritz cracker topping with aluminum foil halfway through baking if it starts to brown too quickly.
- If rice is undercooked after 5 minutes, add 1/2 cup water, reseal the Instant Pot, and cook an additional 2 minutes under high pressure.
- Blend cream of chicken soup and sour cream until smooth before mixing, for a creamier texture.
- When substituting with brown rice, increase the pressure cooking time to 10 minutes for thorough cooking.
- Reheat casserole in a 350°F (177°C) oven until warmed through, approximately 15–20 minutes. Cover with foil if reheating leftovers to maintain moisture.
- Serve with steamed broccoli, roasted green beans, or a simple side salad to balance the creaminess.
- Garnish with fresh parsley or a dollop of Greek yogurt. A light drizzle of hot sauce or homemade cheddar cheese sauce complements the flavors well.
- Substitute cream of chicken soup with cream of mushroom soup for a different flavor.
- Use plain Greek yogurt instead of sour cream for a healthier alternative.
- Swap original Ritz crackers with gluten-free crackers for a gluten-free option.
- Use brown rice instead of converted rice for increased fiber, adjusting cooking time as noted above.
- Use boneless skinless chicken thighs for even cooking and tender shredding.
- Original Ritz crackers provide the characteristic buttery crunch; for gluten-free diets, use crushed gluten-free crackers.
- Freshly shredded sharp cheddar cheese melts better than pre-shredded varieties (not included in this base recipe but can be added).
- Substitute finely chopped onion with shallots or onion powder if preferred (onion is optional as not included in base recipe).
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Go for boneless and skinless chicken breasts. They cook evenly and absorb flavor well during baking, plus they’re easier to shred.
- Ritz crackers: Use original Ritz crackers for their buttery crunch. They create a fantastic topping. If you’re looking for a gluten-free alternative, try using crushed gluten-free crackers instead.
- Cream of mushroom soup: A good-quality cream of mushroom soup adds richness and depth. If you prefer, you can use cream of chicken soup for a different flavor profile.
- Cheddar cheese: Shredded sharp cheddar brings a nice tangy flavor. Make sure it’s freshly shredded to help it melt smoothly; pre-shredded often has additives that affect meltability.
- Onion: A finely chopped onion adds a great depth of flavor; it sweetens as it cooks. Substitute with shallots for a more subtle sweetness or onion powder if you’re in a pinch.
- Chicken breasts: Go for boneless and skinless chicken breasts. They cook evenly and absorb flavor well during baking, plus they’re easier to shred.
- Ritz crackers: Use original Ritz crackers for their buttery crunch. They create a fantastic topping. If you’re looking for a gluten-free alternative, try using crushed gluten-free crackers instead.
- Cream of mushroom soup: A good-quality cream of mushroom soup adds richness and depth. If you prefer, you can use cream of chicken soup for a different flavor profile.
- Cheddar cheese: Shredded sharp cheddar brings a nice tangy flavor. Make sure it’s freshly shredded to help it melt smoothly; pre-shredded often has additives that affect meltability.
- Onion: A finely chopped onion adds a great depth of flavor; it sweetens as it cooks. Substitute with shallots for a more subtle sweetness or onion powder if you’re in a pinch.
Recipe Tips
- If chicken isn’t tender after 12 minutes, cook for an additional 3 minutes on high pressure and let it naturally release for 5 minutes.
- When your casserole topping browns too quickly, tent with aluminum foil halfway through baking to maintain moisture over the top for the remaining 15 minutes.
- If your rice is still undercooked after 5 minutes, add ½ cup water, resecure the lid, and cook for an additional 2 minutes on high pressure.
- For a creamier texture, blend the cream of chicken soup and sour cream thoroughly before mixing with shredded chicken, ensuring it’s smooth.
- When using alternative grains like brown rice, increase the cooking time in the Instant Pot to 10 minutes to ensure it cooks through completely.
Serving Suggestions
Serve with cauliflower rice or a simple side salad to complement the dish’s richness. Adding steamed broccoli or roasted green beans provides a nutritious touch for the meal.
Use to make a creamy chicken and rice bake or a chicken pot pie. Incorporate into chicken salad or as a filling for wraps using gluten-free tortillas.
Top with a sprinkle of fresh parsley or a dollop of Greek yogurt for added flavor. A homemade cheddar cheese sauce or a light drizzle of hot sauce adds extra kick and richness.
Recipe variations
- You can use boneless skinless chicken breasts instead of thighs for a leaner version that cooks similarly fast in the Instant Pot.
- Add 1 teaspoon smoked paprika or 1/2 teaspoon dried thyme to the seasoning mix to vary the flavor profile.
- Either cream of mushroom soup or cream of celery soup can replace cream of chicken for the casserole’s creamy base.
- If serving more than 8, double the chicken to 64 ounces and increase baking time to 35 minutes; adjust crushed Ritz crackers to 2 sleeves accordingly.
Save This Recipe!
How to Store?
To keep your chicken casserole fresh and delicious, follow these storage tips:
Room Temperature: Place the chicken casserole in an airtight container, store at room temperature up to 2 days, avoid heat exposure.
Refrigeration: Cover the casserole with plastic wrap or place in an airtight container, refrigerate up to 4 days, keep cold consistently.
Freezing: Wrap casserole tightly in aluminum foil or use a freezer container, freeze up to 3 months. Thaw in refrigerator before reheating.
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