📝 About This Recipe
A quintessential pillar of Southern comfort food, this creamy casserole is a nostalgic hug in a baking dish. Featuring tender pulled chicken enveloped in a velvety, savory sauce and topped with a buttery, poppy-seed-flecked Ritz cracker crust, it strikes the perfect balance between rich textures and salty-sweet crunch. It is the ultimate 'hotdish' for potlucks, weeknight family dinners, or whenever you need a reliable dose of culinary soul food.
🥗 Ingredients
The Chicken Base
- 4 cups Cooked Chicken Breast (shredded or cubed; rotisserie chicken works perfectly)
- 16 ounces Sour Cream (full-fat provides the best flavor and texture)
- 21 ounces Condensed Cream of Chicken Soup (two standard 10.5oz cans)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Worcestershire Sauce (adds a subtle umami depth)
The Signature Topping
- 2 sleeves Ritz Crackers (roughly crushed)
- 1/2 cup Unsalted Butter (melted)
- 1.5 tablespoons Poppy Seeds
- 1 teaspoon Dried Parsley (for a pop of color)
For Serving
- 3 cups White Rice or Egg Noodles (cooked, for serving underneath)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray to ensure easy serving.
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2
In a large mixing bowl, combine the sour cream and the two cans of condensed cream of chicken soup. Whisk until the mixture is smooth and completely incorporated.
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3
Stir in the garlic powder, onion powder, black pepper, and Worcestershire sauce into the cream mixture. Taste and adjust seasoning if necessary, though the soup and crackers usually provide enough salt.
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4
Add the shredded cooked chicken to the bowl. Fold the chicken gently into the sauce until every piece is thoroughly coated in the creamy base.
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5
Transfer the chicken mixture into the prepared 9x13 baking dish. Use a spatula to spread it into an even layer, smoothing out the top.
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6
In a separate medium bowl, prepare the topping by crushing the Ritz crackers. You want a mix of fine crumbs and small chunks for the best texture—don't pulverize them into dust.
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7
Pour the melted butter over the crushed crackers. Add the poppy seeds and dried parsley, then toss with a fork until all the cracker bits are evenly moistened by the butter.
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8
Sprinkle the buttery cracker mixture evenly over the top of the chicken base. Ensure you cover the edges so every bite has a bit of crunch.
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9
Place the dish on the center rack of the oven and bake for 25-30 minutes. You are looking for the sauce to be bubbling vigorously around the edges and the cracker topping to be a deep golden brown.
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10
If the crackers are browning too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking.
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11
Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the sauce to set slightly so it isn't too runny when plated.
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12
Garnish with freshly chopped chives and serve warm over a bed of fluffy white rice or buttered egg noodles.
💡 Chef's Tips
For the best texture, use a rotisserie chicken—the mix of white and dark meat adds extra moisture and flavor. Avoid over-crushing the Ritz crackers; having some larger pieces creates a much more satisfying 'crunch' contrast to the creamy chicken. If you want a hint of acidity to cut through the richness, add a teaspoon of lemon juice to the sour cream mixture. You can assemble this casserole up to 24 hours in advance; just store it in the fridge and add the cracker topping right before you pop it in the oven to prevent sogginess. To make it a complete one-dish meal, stir in a cup of thawed frozen peas or steamed broccoli florets before baking.
🍽️ Serving Suggestions
Serve over a bed of long-grain white rice or wild rice pilaf to soak up the delicious gravy. Pair with a crisp, green garden salad tossed in a light vinaigrette to balance the richness of the cream sauce. Roasted green beans with almonds or steamed asparagus make excellent vibrant side dishes. A glass of chilled Chardonnay or a dry Chenin Blanc complements the buttery, creamy profile of the dish beautifully. For a true Southern experience, serve with a side of sweet cornbread or honey-glazed carrots.