Description
This creamy, comforting Paula Deen’s chicken casserole is the ultimate Southern-inspired family dinner. With shredded chicken, rich sauce, and a buttery Ritz cracker topping, this quick and easy recipe delivers cozy flavor with minimal effort—perfect for busy weeknights or meal prep.
Ingredients
- 3 cups cooked shredded chicken (rotisserie or leftover)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 small onion, finely chopped
- 1/2 tsp garlic powder (optional)
- Salt and black pepper, to taste
- 1 sleeve Ritz crackers, crushed
- 1/4 cup unsalted butter, melted
- Optional: 1 cup shredded cheddar cheese
- Optional: 1/2 cup chopped steamed broccoli or green beans
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, onion, garlic powder (if using), salt, and pepper. Stir in optional vegetables or cheese if desired.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, combine crushed Ritz crackers with melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 30–35 minutes, until hot and bubbly with a golden topping.
- Let rest 5–10 minutes before serving.
Notes
- Swap Ritz crackers with panko or cornflakes for a different texture.
- Add hot sauce or green chiles for a spicy twist.
- Make ahead and refrigerate unbaked for up to 24 hours.
