Creamy Chicken Ritz Bake

A golden, cheesy comfort casserole where tender shredded chicken is smothered in a creamy mushroom sauce and crowned with a buttery Ritz cracker crust.

Let's cook

1. Preheat your oven to 375°F (190°C) and lightly butter a 9x13 inch baking dish.
2. In a large mixing bowl, combine the cream of mushroom soup, sour cream, a pinch of garlic powder, onion powder, and black pepper. Stir until smooth and well blended.
3. Fold the shredded chicken into the soup mixture until fully coated, then spread the mixture evenly into the prepared baking dish.
4. Sprinkle about three-quarters of the shredded old cheddar cheese evenly over the chicken layer.
5. In a separate bowl, crush roughly 30 Ritz crackers into coarse crumbs. Melt 3 tablespoons of butter and stir it into the crumbs until they resemble wet sand, then season with a small pinch of salt.
6. Scatter the buttery cracker crumbs evenly over the cheese layer, then sprinkle the remaining cheddar cheese on top.
7. Bake uncovered for 25 minutes, or until the top is deep golden brown and the edges are bubbling. Let rest for 5 minutes before serving.