Description
A warm, creamy, and comforting chicken casserole topped with a buttery poppyseed Ritz cracker crust. Easy to assemble, family-friendly, and perfect for make-ahead meals or freezer prep.
Ingredients
2 (10-oz) cans cream of chicken soup
1 1/2 cups light sour cream
1 1/2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons minced garlic
3/4 teaspoon onion powder
3/4 teaspoon lemon pepper
3/4 teaspoon seasoning salt
1/8 teaspoon cayenne pepper (or to taste)
5 cups cooked chicken, shredded or cubed
2 stacks Ritz crackers (about 2 cups crushed)
1 1/2 tablespoons poppyseed
3/4 cup (1 1/2 sticks) melted butter
1 lb egg noodles or preferred pasta, cooked
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cream of chicken soup, sour cream, lemon juice, Worcestershire sauce, garlic, onion powder, lemon pepper, seasoning salt, cayenne, and cooked chicken. Mix well and spread into a 9×13-inch baking dish.
- In a food processor, blend Ritz crackers and poppyseeds into fine crumbs. Add melted butter and pulse until fully combined (or mix by hand).
- Sprinkle the cracker mixture evenly over the chicken filling.
- Bake for 35 minutes, until hot and bubbly and lightly browned. For extra crispiness, broil for 1 minute, watching closely.
- Serve the casserole over cooked egg noodles or any preferred pasta.
Notes
Add peas or broccoli for extra vegetables.
Serve over rice or mashed potatoes instead of pasta.
Add hot sauce or paprika for extra warmth.
Replace half the sour cream with Greek yogurt for tang.
Add Parmesan cheese to the topping for extra richness.
Nutrition
- Serving Size: 1 portion
- Calories: Approx. 620
- Sugar: 5g
- Sodium: 1380mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 145mg
