There’s something magical about a dish that wraps you in comfort the moment it hits the table, and my Ritz Chicken and Rice Casserole does just that. It’s the kind of meal my grandma used to whip up when we needed a little extra love—simple, hearty, and packed with flavor. The buttery Ritz cracker topping? Pure nostalgia in every bite. Whether it’s a busy weeknight or a cozy Sunday supper, this casserole never lets me down. With just a handful of pantry staples and minimal prep, it’s my go-to when I want a meal that feels like a hug. Trust me, once you try it, you’ll understand why it’s been a family favorite for years.
Table of Contents
Table of Contents
Why You’ll Love This Ritz Chicken and Rice Casserole
This Ritz Chicken and Rice Casserole is the definition of comfort food done right. Here’s why it’s become my most-requested dish:
- Effortless comfort: Just mix, top, and bake – no fancy techniques required
- Crowd-pleasing flavors: That buttery Ritz cracker crust paired with creamy chicken and rice hits all the right notes
- Pantry-friendly: Uses simple ingredients you probably already have
- Weeknight lifesaver: Goes from fridge to table in just over an hour
- Endlessly adaptable: Easy to customize with whatever veggies or proteins you have on hand
It’s the kind of recipe you’ll find yourself making again and again because it just works – delivering cozy satisfaction every single time.
Ingredients for Ritz Chicken and Rice Casserole
Here’s everything you’ll need to make this cozy dish come together:
- 2 cups cooked chicken, shredded (rotisserie chicken works great here!)
- 1 cup uncooked white rice – the regular long-grain kind, not instant
- 1 can (10.5 oz) cream of chicken soup – this is our flavor base
- 1 cup sour cream – full-fat gives the creamiest texture
- 1/2 cup milk – any percentage you have works
- 1 sleeve Ritz crackers, crushed by hand (about 30 crackers)
- 1/4 cup melted butter – unsalted preferred so you control the salt
- 1/2 tsp each garlic powder & onion powder – our flavor boosters
- Salt & pepper to taste – start with 1/4 tsp salt
Pro tip: Want to get fancy? Swap in cream of mushroom soup or add a handful of shredded cheddar to the mix!
How to Make Ritz Chicken and Rice Casserole
This casserole comes together so easily, you’ll wonder why you don’t make it every week! Here’s how I put it all together:
Step 1: Prep the Chicken and Rice Mixture
First, preheat your oven to 350°F (175°C) – this gives it time to get nice and hot while you prep. In a big bowl, toss together the shredded chicken and uncooked rice (yes, uncooked – it’ll soak up all that creamy goodness as it bakes!). Then add the cream of chicken soup, sour cream, milk, and all those seasonings. Mix it until everything’s evenly combined – you want each grain of rice coated in that creamy mixture. The texture should be like a thick, spoonable batter at this point.
Step 2: Add the Ritz Cracker Topping
Now for the best part – the topping! Crush those Ritz crackers right in the sleeve (so satisfying) or in a bag to contain the mess. Mix the crumbs with melted butter until they’re all coated and clumping slightly. Pour your chicken mixture into a greased 9×13 baking dish, then sprinkle the buttery crumbs evenly over the top. I like to use my fingers to gently press them in just a bit so they really adhere.
Step 3: Bake to Perfection
Slide that beauty into your preheated oven and let it work its magic for 45-50 minutes. You’ll know it’s done when the rice is tender (no hard bits!), the edges are bubbly, and that golden-brown cracker crust makes your kitchen smell amazing. Let it rest for 5 minutes before serving – this helps the layers set so you get perfect slices. The wait might kill you, but trust me, it’s worth it!
Tips for the Best Ritz Chicken and Rice Casserole
After making this casserole more times than I can count, I’ve picked up a few tricks that take it from good to “can I get this recipe?” every single time:
- Crush crackers last minute: Freshly crushed Ritz give you that perfect crispy top – pre-crushed ones lose their magic.
- Shred your own chicken: Rotisserie works great, but hand-shredded pieces (not too fine!) give better texture than store-bought pre-shredded.
- Undercook slightly: The rice keeps absorbing liquid as it sits – pull it when it’s just tender to avoid mush later.
- Broil for crunch: If your topping isn’t golden enough, 1-2 minutes under the broiler adds that perfect crunch (watch closely!).
Little things make big differences with this recipe – and yes, licking the mixing spoon is absolutely encouraged.
Ritz Chicken and Rice Casserole Variations
One of my favorite things about this recipe is how easily it adapts to what you’ve got on hand! Swap the chicken for leftover turkey after holidays – it’s just as tasty. Want extra richness? Stir in 1/2 cup shredded cheddar or Swiss cheese with the rice mixture. Feeling veggie-forward? Toss in a cup of thawed frozen peas or sautéed mushrooms. The Ritz topping stays non-negotiable though – that buttery crunch is everything!
Serving and Storing Ritz Chicken and Rice Casserole
This casserole shines brightest when served piping hot straight from the oven – I love pairing it with crisp green beans or a simple garden salad to balance the richness. For leftovers (if you’re lucky enough to have any!), store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or pop the whole dish back in the oven at 350°F until warmed through. The crackers won’t stay crisp, but the flavor? Still absolutely dreamy.
Ritz Chicken and Rice Casserole Nutrition
Let’s be real – this dish is pure comfort food, and comfort isn’t usually calorie-free! While I’m all about balance, sometimes you just need that buttery Ritz topping without overanalyzing. That said, this casserole does pack in decent protein from the chicken and keeps portions satisfying so you’re not going back for thirds. The exact nutrition will change based on whether you use full-fat sour cream or swap in lighter options, but hey – life’s too short not to enjoy those crispy, golden crumbs. Nutritional values are estimates and will vary based on your specific ingredients.
FAQs About Ritz Chicken and Rice Casserole
Can I use brown rice instead of white?
Yes, but increase liquid by 1/4 cup and bake 10-15 minutes longer—brown rice needs more time to soften.
What can I substitute for Ritz crackers?
Saltines or breadcrumbs work in a pinch, but you’ll miss that signature buttery flavor Ritz brings.
Can I make this ahead and refrigerate?
Absolutely! Assemble (without baking) up to 24 hours ahead. Add 5-10 minutes to bake time when chilled.
How do I prevent a soggy topping?
Crush crackers coarsely and spread evenly—don’t pack them down. The butter helps them crisp up beautifully.
Is there a dairy-free version?
Swap sour cream for coconut cream and use dairy-free butter alternatives—the texture changes slightly but still tastes great!
Try This Recipe and Share Your Results Below!
Now it’s your turn to experience this buttery, comforting magic! I’d love to hear how your Ritz Chicken and Rice Casserole turns out – did you stick with the classic version or add your own twist? Snap a photo of that golden-brown crust and tag me, or leave a comment below sharing your family’s reaction. (Spoiler: There probably won’t be leftovers!) This recipe’s been my reliable favorite for years, and I can’t wait for it to become one of yours too. Happy baking!
For more delicious recipes, check out our Pinterest page!
What to Serve With It
- For an equally rich alternative, try the Loaded Potato Ranch Chicken Casserole
- Craving pasta instead of rice? The Chicken Bacon Ranch Baked Penne brings the same creamy energy
- Want to use your slow cooker? Check out the Cream Cheese Crack Chicken
- Feeling carnivorous? Serve this alongside the hearty Cattle Drive Casserole for a feast fit for a crowd
Buttery Ritz Chicken and Rice Casserole: 6-Star Comfort in 1 Dish
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A comforting and flavorful casserole made with Ritz crackers, chicken, and rice.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1/2 cup milk
- 1 sleeve Ritz crackers, crushed
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, uncooked rice, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased 9×13-inch baking dish.
- In a separate bowl, combine crushed Ritz crackers and melted butter.
- Sprinkle the cracker mixture evenly over the chicken and rice.
- Bake for 45-50 minutes, or until the rice is tender and the top is golden brown.
- Let rest for 5 minutes before serving.
Notes
- For extra flavor, add 1/2 cup shredded cheese to the mixture.
- Replace chicken with turkey for a variation.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
