Chicken on the Ritz

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

1. Preheat oven to 350 F degrees. Spray a 9×13 casserole dish with cooking spray and set aside.
2. 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.
3. Prep the crackers: Add the crackers to a food processor and pulse a few times until the crackers resemble breadcrumbs.
4. 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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.46 from 31 votes

Chicken on the Ritz

Prep 10 minutes minutes

Cook 40 minutes minutes

Total 50 minutes minutes

6

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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.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.

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Ingredients

• ▢ 10¾ ounce 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 ounce Ritz crackers
• ▢ ½ cup butter (melted)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Preheat oven to 350℉. 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.

Notes

1. Greek yogurt can be used to replace the sour cream.
2. Cauliflower, green beans, peas, etc. can be used instead of broccoli.
3. Feel free to add cheese to this dish. Either mixed in with the chicken and broccoli, or on top with the crackers.
4. 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.
5. 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.

Nutrition Information

Serving: 1servingCalories: 476kcal (24%)Carbohydrates: 19g (6%)Protein: 26g (52%)Fat: 33g (51%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 127mg (42%)Sodium: 599mg (26%)Potassium: 375mg (11%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 1008IU (20%)Vitamin C: 27mg (33%)Calcium: 104mg (10%)Iron: 2mg (11%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.