Cheesy Chicken and Rice Casserole with Ritz Cracker Crust
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I think I originally found this cheesy chicken and rice casserole recipe in an old church cookbook. Those ladies always knew how to make a good casserole! Every single time. And they certainly knew how to turn a can of cream-of-something soup into an amazing comfort food dinner.
That’s exactly what I love about this recipe. It’s the kind of meal I want to make when my family needs a little comfort food. Creamy chicken and rice, cheddar cheese, and a buttery Ritz cracker crust make it a good, old-fashioned casserole.
One thing to remember is that both the chicken and rice are already cooked before you assemble everything. The creamy filling comes together in one bowl, and the Ritz crackers go on top for that delicious golden crunch.
Why You’ll Love This Chicken and Rice Casserole
- Old-fashioned comfort food: Creamy chicken, rice, cheddar cheese, and a crunchy topping.
- Easy assembly: Combine the filling, spread it in the dish, and add the Ritz crumbs.
- Uses cooked chicken and rice: A good option when you already have both prepared.
- Ritz cracker crust: Cracker crumbs add crunch to the creamy casserole.
Ingredients for Cheesy Chicken and Rice Casserole
Find the exact measurements in the recipe card below.
- Cooked chicken breast: Cubed, fully cooked chicken.
- Cooked white rice: Make the rice before assembling.
- Grated cheddar cheese: For cheesy flavor.
- Chicken broth: Adds liquid and chicken flavor.
- All-purpose flour: Part of the creamy filling.
- Small onion: Dice it finely.
- Melted unsalted butter: Goes into the filling, not the topping.
- Salt: Seasons the filling.
- Cream of mushroom soup: Makes this chicken and rice casserole with cream of mushroom soup creamy.
- Ritz cracker crumbs: Sprinkle them evenly over the filling before baking.
How to Make Chicken and Rice Casserole with Ritz Crackers
Step 1: Preheat the oven to 350°F. Grease a 9×13-inch casserole dish.
Step 2: Mix the cooked chicken, cooked rice, cheddar cheese, chicken broth, flour, diced onion, melted butter, salt, and cream of mushroom soup together in a large bowl.
Step 3: Spread the mixture evenly in the prepared baking dish.
Step 4: Sprinkle the crushed Ritz crackers evenly over the top.
Step 5: Bake at 350°F for approximately 1 hour, following the original recipe directions.
Chicken Casserole with Ritz Crackers: About the Topping
The Ritz cracker crumbs go on top of the casserole before baking. They add a crunchy contrast to the creamy chicken-and-rice filling. In this recipe, the melted butter goes into the filling, rather than being mixed with the crumbs.
Melissa’s Tips for Chicken and Rice Casserole with Ritz Crackers
- Start with cooked chicken: The recipe is not designed to cook raw chicken in the casserole.
- Use cooked rice: Uncooked rice has not been tested here.
- Distribute the filling ingredients: Mix until the broth, soup, flour, and melted butter are evenly incorporated.
- Dice the onion finely: Small pieces blend more evenly into the creamy filling.
Chicken and Rice Casserole with Ritz Crackers FAQs
Can I use uncooked rice in this casserole?
No. This specific recipe calls for cooked rice. I haven’t tested using uncooked rice in it.
Does the chicken need to be cooked first?
Yes. Use fully cooked, cubed chicken breast when you mix the filling.
Can I use rotisserie chicken?
Cooked rotisserie chicken could be a convenient substitute. Remove the bones and cut the meat into pieces first. This swap hasn’t been tested separately for this post.
Can I make this casserole ahead of time?
I haven’t tested assembling and refrigerating this whole casserole in advance. You can prepare the cooked chicken and rice before you mix the casserole.
How long do leftovers keep?
Refrigerate leftovers within two hours of cooking, use within 3–4 days, and reheat to 165°F.
More Easy Casserole Recipes
If you make this recipe, I’d love to hear what you think! Please leave a star rating and comment below to let me know how it turned out. I love hearing from you, and your ratings help other readers find and enjoy the recipe, too!
Cheesy Chicken and Rice Casserole with Ritz Cracker Crust
Ingredients
- 2 cups chicken breast cooked and cubed
- 2 cups white rice cooked
- 1 cup cheddar cheese grated
- 1 cup chicken broth
- ¼ cup all-purpose flour
- 1 small onion diced
- 4 Tbsp. unsalted butter melted
- 1 tsp. salt
- 10 oz. can of cream of mushroom soup
- 2 cups Ritz cracker crumbs about 15-20 crackers
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish.
- In a large bowl, combine the cooked chicken, cooked rice, cheddar cheese, chicken broth, flour, diced onion, melted butter, salt, and cream of mushroom soup. Stir until thoroughly combined.
- Spread the mixture evenly in the prepared casserole dish.
- Sprinkle the crushed Ritz crackers evenly over the top.
- Bake at 350°F for approximately 1 hour, according to the original recipe.
Notes
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Chicken and rice: Both must be fully cooked before assembling the casserole.
-
Butter: Mix the melted butter into the filling, not the cracker topping.
-
Ritz crackers: Crush the crackers into crumbs and sprinkle them over the casserole before baking.
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Leftovers: Refrigerate within two hours and store for 3–4 days. Reheat to 165°F.
Hi. I’m thinking of making this for my son and his family, includes two toddlers. Just looking at the ingredients it seems like it needs some kind of flavoring. Any suggestions?
Hi Tai! The chicken broth should give off a salty flavor, and the soup, onion, and cheese will also help flavor this dish. But, if I ever feel like a casserole needs more flavoring, My go-to spices would be, onion powder, mustard powder (which gives a little kick), garlic powder, (1 tsp. of each) – and a little salt and pepper (1/4 tp 1/2 tsp. of each). Easy on the salt as the chicken broth has salt in it. Also, with kids (toddlers in particular), I might get rid of the diced onion. My kids didn’t always like that texture. The onion powder is a great substitute. I hope this helps.