Chicken on the Ritz – this casserole couldn’t get any easier made with ingredients you’re bound to have on hand. This casserole is perfect for a busy night and packs lots of flavor.
I thought it’s time I gave you guys another really simple recipe that’s perfect for a busy weeknight. And by simple, I mean really simple, like only 6 ingredients kind of simple. One that you can put together in less than 10 minutes, and by 10 minutes I’m really exaggerating here, but hey we’re all at different levels in our cooking skills.
I have to say I first heard of this dish in a Christmas movie I was watching over Christmas, love my Christmas movies, and I got curious and had to make it myself. Normally I don’t cook with canned soups like this, but I have to tell I can totally understand the appeal, especially when you come home from a busy day at work.
What Is Chicken on the Ritz?
Creamy chicken and broccoli, topped with my favorite crackers of all time, Ritz crackers, then slowly drizzled with some melted butter and finally baked until the casserole gets all bubbly and the crackers form a crispy topping. Need I say more? You’ll not only be blown away with the simplicity here but also the drool worthy flavors we’re accomplishing in the kitchen today!
Ingredients
- Soup – Just 1 entire can of cream of chicken soup is all we need.
- Sour cream – This will give us creaminess, tang, and acidity. These flavors are important for ensuring our dish doesn’t get too one note.
- Chicken – Cooked chicken, cooled and cut into cubes.
- Broccoli – We want to chop up the florets into bite size pieces and use just those in our dish.
- Topping – Crushed Ritz crackers and unsalted butter, so easy!
How To Make Chicken on the Ritz
- Preheat oven to 350 F degrees. Spray a 9×13 casserole dish with cooking spray and set aside.
- Combine the filling: In a bowl whisk the cream of chicken soup and sour cream together. Add the chicken, broccoli florets and toss it together with the cream of chicken/sour cream mixture, making sure each pieces is coated fully. Add the chicken and broccoli to the casserole dish.
- Prep the crackers: Add the crackers to a food processor and pulse a few times until the crackers resemble breadcrumbs.
- Finish the dish: Sprinkled the crumbled crackers over the casserole the chicken and broccoli and then drizzle with the melted butter. Bake for 40 minutes until the casserole starts to bubble and the crackers start to turn golden brown.
What Else Can I Use In This Dish?
- Greek yogurt for some extra protein instead of sour cream
- Rather than use cream of chicken soup, feel free to sub in cream of mushroom soup
- Not a broccoli fan? Cauliflower, green beans, peas, etc, can all be used in it’s place
- Feel free to add cheese to this dish. Either mixed in with the chicken and broccoli, or on top with the crackers.
No Food Processor On Hand?
Fear not because you can make this dish just as easily without one. Just pop your crackers in a large freezer bag, zip it closed, and crush the crackers with a wooden mallet or even a rolling pin. Free therapy!
Leftovers
Store in an airtight container for 3 – 4 days in the fridge. If freezing ensure that your dish is wrapped in both plastic wrap and aluminum foil to prevent freezer burn. Be sure that your dish has fully cooled before it is placed in either the freezer or fridge because otherwise it will not cool properly.
Freezing
This dish will keep for up to 3 months in the freezer if stored properly in an airtight container or covered tightly in both plastic wrap and aluminum foil. Place it in the fridge and allow to thaw for a day. The dish must be thawed entirely before it is put in the oven. Bake as instructed.
More Must Try Chicken Recipes:
- Easy Chicken Alfredo Pasta Bake
- Chicken Bacon Ranch Casserole
- Easy Chicken Enchilada Casserole
- Chicken a la Gloria
- Deconstructed Stuffed Pepper Casserole
- Chicken Enchilada Rice Casserole
- Crispy Fried Chicken
- Buffalo Chicken Lasagna
- Greek Chicken Pasta
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Chicken on the Ritz
Ingredients
- 10 3/4 oz cream of chicken soup (1 can)
- 1 cup sour cream
- 3 cups cooked chicken breasts cut into cubes or shredded, about 4 breasts
- 2 cup broccoli florets
- 4 oz Ritz crackers
- 1/2 cup butter melted
Instructions
- Preheat oven to 350 F degrees. Spray a 9×13 casserole dish with cooking spray and set aside.
- In a bowl whisk the cream of chicken soup and sour cream together.
- Add the chicken, broccoli florets and toss it together with the cream of chicken/sour cream mixture, making sure each pieces is coated fully.
- Add the chicken and broccoli to the casserole dish.
- Add the crackers to a food processor and pulse a few times until the crackers resemble breadcrumbs.
- Sprinkled the crumbled crackers over the casserole the chicken and broccoli and then drizzle with the melted butter.
- Bake for 40 minutes until the casserole starts to bubble and the crackers start to turn golden brown.
Recipe Notes
- Greek yogurt can be used to replace the sour cream.
- Cauliflower, green beans, peas, etc. can be used instead of broccoli.
- Feel free to add cheese to this dish. Either mixed in with the chicken and broccoli, or on top with the crackers.
- If you don’t have a food processor you can put the crackers into a ziploc bag and crush them with a mallet, or even your hands.
- Store in an airtight container for 3 – 4 days in the fridge. If freezing ensure that your dish is wrapped in both plastic wrap and aluminum foil to prevent freezer burn. Be sure that your dish has fully cooled before it is placed in either the freezer or fridge because otherwise it will not cool properly.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
I made this once before and we loved it, I just don’t recall if I added milk. It is cooking in the oven now and I did not add milk. It seems really thick. Do I add any amount of milk to the cream of chicken soup?
No milk, just the cream of chicken soup.
THIS RECIPE IS AWESOME.I DID PUT ABOUT A CUP OF CARROTS IN THAT I SOFTENED A BIT AND I SOFTENED THE BROCOLLI IN MICRO A COUPLA MINS ALSO AND ADDED SOME SLICED MUSHROOMS. THIS IS A GREAT MIDDLE OF THE WEEK RECIPE.
One of my families favorite quick meals. I’ve played with the recipe a couple times and added cheese,peas,carrots and cooked egg noodles no matter how you make this recipe it turns out amazing!
Awww! Christmas Incorporated! I’m watching it now!! I think I’m making this for the kiddos and hunny tonight!! Thanks so much!
Very good with all kinds of vegetables.
I am watching this movie now! I am going to make this with frozen peas and carrots because that’s what on hand, and hubby detests broccoli. I like the tip of adding a little cheddar. It sounds delicious!
Oh, I want to watch the movie again!!
I bet I know which movie you were watching. Anyhow, does look yummy.
LOL. Thanks for that! Hope you try it and enjoy. Thanks for being a part of the Jo Cooks community
I don’t use canned soups. It’s so easy and quick to make the homemade version. I’ll be making this tomorrow with condensed homemade cream of chicken soup. Recipe looks delicious
Great, let us know how you liked Chicken On The Ritz…Thanks for commenting and for being a part of the Jo Cooks community.
I agree– there’s just something about a simple, homestyle casserole at the end of the day that just feels right! 🙂 I have a feeling this one might be a new family favorite!
I’d love to hear how you like it if you try it!
It’s like pinterest knew I had all of these ingredients on hand and sent me to your site. This sounds amazing and can’t wait to give it a try. Grateful you shared an easy dinner idea that sounds so tasty!
My pleasure, hope you like it!
What about cream cheese instead of sour cream? Hubby isn’t crazy about sour cream, but will eat cream cheese. Just wondering If anyone has tried it.
Jo;
I was thinking of taking this a step further and adding some shredded cheese such as cheddar. Do you think that would work?
Sure a little bit of cheese would be great!
Hi Jo! You may not be aware but I am a regular follower of your blog and have recreated many of your recipes which became our family favorites instantly! Your pictures are so amazing and tempting that I feel hungry immediately! Even I don’t like to cook with canned soups but this one definitely seems worth a try! 🙂
Thanks Priyanka!
Hi Jo,
Your dishes always look so pretty and appetizing! Do you think I could substitute 1 cup of plain Greek yogurt for the sour cream? (I have a container of Greek yogurt in the fridge)
And thanks for the tip about not cooking the broccoli first – nothing is worse than soggy veg.
Shelley
Hi Shelly,
I think Greek yogurt will be just fine. 🙂
I made this last night with Greek yogurt and it turned out great! Because the yogurt is more sour I think it could have used a little salt, but I didn’t add it and just told the people who ate some they could add some salt if they wanted.
Glad you liked it!