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Fewer than ten simple ingredients come together in a velvety, creamy sauce that elevates this delicious Chicken on the Ritz Casserole, spot on for busy nights. If you have a tender chicken rotisserie on hand, you’re halfway done with this easy recipe!
Got rotisserie chicken on hand? Use up the rest of it with my recipes for Homemade Chicken and Dumplings and this Ultra Satisfying Chicken Noodle Soup.
Why You’ll Love This Recipe
- This recipe takes fewer than 10 simple ingredients to create a velvety, creamy sauce.
- This delicious casserole is ready in less than an hour, and is perfect for busy weeknights.
- This easy chicken casserole recipe is easily customizable. Try broccoli florets or fresh green beans, cooked pasta or egg noodles, or even rice. The possibilities are limited only by your imagination!
- All you need is a casserole dish, food processor, a mixing bowl, and a hand mixer. There won’t be much cleanup with this recipe.
Ingredients
Curious what ingredients you need to make this easy weeknight dinner? Grab these key ingredients, and you’ll be ready to whip up this chicken on the ritz casserole!
- Chicken: I recommend using leftover or rotisserie chicken; either light or dark meat, or a mixture of both.
- Cheese: A mixture of cottage cheese and cream cheese makes this casserole creamy and cheesy!
- Canned Soup: Use either cream of chicken soup or canned cream of mushroom soup (may be lower sodium).
- Ritz Crackers: These buttery crackers (or something similar) make the perfect crunchy topping for this easy casserole.
See recipe card for full information on ingredients and quantities.
Variations
- Use leftover Thanksgiving or Christmas roasted turkey in place of the chicken as an excellent way of using up those holiday leftovers!
- Add diced ham and a jar of drained, chopped olives with pimentos to this dish for a whole other flavor level altogether.
- Use browned butter to give the top of the casserole crispy topping a nutty flavor and aroma.
- Optional Carb Additions: Try either long grain rice or pasta noodles that have been cooked for 2 minutes less than the recommended cooking time.
- Other Optional Additions: Try adding crumbled bacon, steamed green beans or broccoli florets, diced water chestnuts, 1/3-1/2 cup shredded cheddar, 1/4 to 1/2 cup french-fried onions, green onions, fresh parsley, or thyme leaves.
How to Make Chicken on the Ritz Casserole Recipe
- Prep the Pan: Preheat the oven to 350°F. Grease the casserole dish and set aside.
- Make the Cheese Mixture: Whip the cottage cheese to a smooth consistency in a food processor, about 1 minute. Add the cream cheese, sour cream, cream of chicken soup, onion and garlic powder, and curry powder. Pulse or beat until well combined, 30-45 seconds.
- Mix Together: Add the prepared cooked chicken to the soup mixture and stir well to combine, then scrape the chicken mixture into the prepared casserole dish.
- Assemble the Casserole: Melt some butter and let it cool, then crush as leeve of Ritz or other buttery crackers where there are still some large pieces left. Mix the cracker crumbs with the melted butter. Scatter the buttery Ritz cracker topping over the top of the chicken.
- Bake: Bake uncovered for 35-45 minutes, or until bubbling and golden.
Recipe FAQs
Start with rotisserie chicken (or cooked, shredded chicken), and a creamy base made from cottage cheese, cream cheese, sour cream, and cream-of-chicken (or mushroom) soup. Flavor comes from onion powder, garlic powder, and a hint of sweet yellow curry powder. To top it all off, you’ll need buttery Ritz crackers and unsalted butter to create that irresistible golden crunch.
Want to customize this even further? You can also stir in extra goodies like broccoli, green beans, rice, pasta, bacon, water chestnuts, or cheddar cheese before baking—just choose your favorites!
To boost the flavor of chicken on the ritz casserole, try adding ingredients that add flavor and texture. Add cooked rice or pasta that’s been cooked for 2 minutes less than the package instructions. Top with shredded sharp cheddar cheese, or stir in cooked bacon or french fried onions. You can also toss in steamed broccoli, green beans, green onions, fresh herbs, or water chestnuts for extra crunch and freshness.
Yes, chicken on the ritz casserole is perfect for making ahead! You can assemble the casserole (minus adding the topping) and refrigerate for up to 3 days in advance. When you’re ready to bake, sprinkle on the buttery cracker topping and pop it in the oven as directed. It’s a great option for busy weeknights, potlucks, or make-ahead meal prep!
Serving Chicken on the Ritz Casserole
Chicken on the Ritz Casserole is rich and creamy on its own, so serving it with bright, fresh sides brings perfect balance. Enjoy it with Jamie Oliver’s Mothership salad or this Zoe’s Kitchen Greek salad. If you want to enjoy it with other cozy sides, try it with Browned Butter Mashed Potatoes, Cheesy Mashed Potatoes Casserole, or Easy Cheesy Tennessee Onions.
Expert Tips
- Use leftover roasted or rotisserie chicken or drained canned meat that’s been shredded and cut into bite-sized pieces. Personally, I like to use a mix of both light and dark meat in this casserole.
- I specify unsalted butter because the canned soup (even if using lower sodium) and the crackers will have enough salt to sufficiently flavor the finished dish.
- To Make Ahead: Assemble the casserole without adding the buttery cracker topping. Cover with plastic film or aluminum foil and refrigerate until ready to bake. Remove from refrigeration 30 minutes before baking, then make the topping and put on top. Bake as indicated in the recipe card above.
- To Freeze this Casserole for up to 3 Months: Assemble and pour into a freezer-safe dish or disposable pan prior to baking. Bake as indicated in the recipe card and cool completely. Once cooled, wrap in plastic wrap, and then in foil and place in the freezer. Thaw in the fridge overnight, then remove from refrigeration 30 minutes before reheating in a low oven, covered, for about 25 minutes.
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Chicken on the Ritz Casserole
Equipment
- 2 1/2-quart (9×9-inch) or 3-quart (12×9-inch) casserole dish
- food processor or mixing bowl
Ingredients
- 4 cups chicken breast meat or thigh meat or both, cooked and shredded or chopped into bite sized pieces
- 1 cup cottage cheese, whipped; see process notes in recipe card below
- 4 ounces cream cheese, softened to room temperature
- ½ cup sour cream
- 1 10.75 ounce can condensed cream of chicken soup, or condensed cream of mushroom soup
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sweet yellow curry powder
- optional Kosher salt and black pepper, to taste
- 4 tablespoons unsalted butter, melted and cooled
- 1 sleeve (32 crackers) Ritz crackers, half crushed into fine crumbs, half into larger bits and pieces
Optional Casserole Add-Ins
- ½ cup long grain rice, cooked LESS 2 minutes; slightly cooled and fluffed so it does not clump
- 1 cup pasta noodles such as elbows or egg noodles, cooked LESS 2 minutes
- 3 strips bacon, cooked, crumbled
- ½ cup broccoli florets, par-boiled or steamed
- 1 small can water chestnuts, diced
Optional Ritz Topping Add-Ins
- ½ to ½ cup cheddar cheese, shredded from a large block
- ¼ to ½ cup french fried onions
Optional for Garnish
- 2 tablespoons green onions, chopped; green and light green parts only
- 2 teaspoons fresh parsley or thyme, minced
Instructions
- Preheat oven to 350°F. Butter or spray lightly with cooking spray the casserole dish you will use. Set aside. In a bowl, add the crushed Ritz cracker crumbs and melted butter and mix well to coat the crackers. Set aside.
- In the barrel of a food processor or a large mixing bowl with a hand mixer, whip the cottage cheese to a smooth consistency, about 1 minute. (It's okay if a few curds remain, or if you prefer, skip this step altogether; I do this because I find many dislike the texture of cottage cheese.)
- To the cottage cheese add the cream cheese, sour cream, cream soup, onion and garlic powder, and curry powder. Pulse or beat until well combined, 30 to 45 seconds. Add the prepared cooked chicken to the soup mixture. If you used a food processor, it may be more helpful to transfer the soup mixture to a large bowl to do this. (If using any casserole add-ins, incorporate them now.) Stir well to combine everything.
- Scrape the chicken mixture into the prepared casserole dish and scatter the buttery Ritz cracker topping over the top of the chicken. (If using any Ritz topping add-ins, incorporate them now. For a layer of shredded cheese, add it to the top of the chicken before adding the Ritz topping.) Place into the preheated oven and bake uncovered for 35 to 45 minutes or until bubbling and golden.
- Allow the casserole to stand 10 minutes before serving as the contents will be very hot. Garnish with minced fresh parsley, thyme leaves, or chopped green onion if desired. Offer parmesan cheese tableside if desired. Enjoy!
Notes
- Use leftover roasted or rotisserie chicken or drained canned meat that’s been shredded and cut into bite-sized pieces. Personally, I like to use a mix of both light and dark meat in this casserole.
- To Make Ahead: Assemble casserole without adding buttery cracker topping. Cover with plastic film or aluminum foil and refrigerate until ready to bake, or up to 3 days. Remove from refrigeration 30 minutes before baking and allow to come to room temperature. Butter cracker crumbs and add to the top. Bake as indicated in the recipe card above. Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat the casserole microwave on low for 1 minute, stir, then microwave 1 minute more.
- To freeze this casserole for up to 3 months, assemble and pour into a freezer-safe dish prior to baking. Disposable pans work well for this. Bake as indicated in the recipe card and cool completely. Once cooled, wrap in plastic wrap, and then in foil and place in the freezer. To thaw, place in refrigerator overnight. Remove from refrigeration 30 minutes before reheating in a low oven, covered, for about 25 minutes or may microwave individual portions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How large is’1 serving?’ I suppose substituting ricotta cheese for cottage cheese is OK?
Hi Lana! Thanks so much for your note and great questions.
This recipe yields about 6 hearty servings, so you’re looking at approximately 1½ to 1¾ cups per serving, depending on how generously you scoop.
As for the ricotta—while I haven’t personally tested it in this particular casserole, it can be used in place of the cottage cheese. Just keep in mind that ricotta is creamier and a bit more mild in flavor. I’d recommend draining it slightly if it seems overly wet, just to avoid any excess moisture in the finished dish.
Hope that helps—and if you give it a go with the ricotta, I’d love to hear how it turns out! 🙂 Jenny
I used leftover holiday turkey in this recipe and it was so delicious. The sauce is so creamy and the Ritz crackers on top add the perfect crunch. Thinking of adding some broccoli next time for some extra greens.
Mandy, like you, so many others are commenting that they have used leftover holiday turkey. I have quite a lot frozen/vacuum-sealed from Christmas yet, so I think I’m going to do this, too! Thanks, Mandy 🙂 Jenny
OMG, this was so delicious and comforting! I had the best dinner after a long time thanks to this casserole! I added some bacon and cheddar and it was so amazing!
Sophie, this is so kind of you to remark “best dinner you’ve had in a long time!” I got the same from my dad the first time I made this for him. I think it is because it’s the very definition of comfort food, you know? x – Jenny
Decided to try this and used my leftover turkey instead of chicken, and I can’t believe how incredibly tasty it was! Served it with cream of mushroom soup and it was very creamy and delicious. Great way to revamp turkey or chicken leftovers!
Hazel, turkey is INCREDIBLE as a sub for chicken. I’m going to let you in on a secret – smoked turkey is simply incred in this dis, too 🙂 Make it and serve as an appetizer instead and pile high onto Captain’s Wafer crackers and OMG! Jenny
I just can’t get enough of this chicken casserole recipe! It’s wonderful and delicious and is now a new fam fave! Added broccoli florets and cheddar cheese for that extra flavor and it came out perfect!
Meredith, I always forget to tell moms to add the veggies into this one because KIDS WILL EAT THIS! Thanks for reminding me with the broccoli! Jenny
Tried this recipe for the first time, and it’s definitely a keeper! I was looking for a new comfort food, and this ticks all the boxes – yummy and super easy. The extra cheese layer tip was spot-on. Thanks!
Janice, EXTRA CHEESE – R-I-G-H-T ???? x – Jenny
I was so happy this recipe showed up in my mail this morning because I wanted to do something different with chicken. Since I had all the ingredients, I put it together, have already baked it and, with f course, tasted! Yum! Perfect inclusion to recipe box!
Renee! It is fabulous that it worked like this for you – I would have had to hit the grocery! I love this casserole with a simple green salad and a chocolate dessert 🙂 x – Jenny