This easy, cheesy casserole has a perfectly crunchy topping thanks to Ritz crackers! It gives it a buttery taste that is just unbeatable and that kids can’t get enough of. So if you’ve got picky eaters like I do on your hands this casserole is just what you’re looking for.

I make this at least twice a month for my family, and we’re still nowhere near tired of it. It’s one of those stick to your rib, keep you full for hour dishes that will always be there for you when you’re in a dinner pinch. Just don’t forget to keep a stash of crackers at the ready!

 

Ingredients:

2 sleeves Ritz crackers

1 can (10 3/4 ounces) condensed cream of chicken soup or cream of mushroom

1 container (8 ounces) sour cream, or about 1 cup, regular or reduced fat

1/2 cup chicken broth, low or no sodium

4 to 6 boneless chicken breast halves, cooked and diced

4 ounces (1 stick) melted butter, divided

 

Directions:

Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish. Drizzle half of the melted butter over the crackers.

Mix chicken with soup, sour cream, and broth. Spoon the mixture over the Ritz cracker layer.

Crush the remaining sleeve of crackers and toss them in a bowl with the remaining melted butter. Sprinkle the buttery crumbs over the chicken mixture.

Bake at 325° for 30 to 40 minutes, until hot and bubbly.

 

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Quick tip: Make this dish even more delicious by stirring in some crispy bacon into the chicken mixture.

Big thanks to The Spruce for this tasty recipe!