Ingredients
- 4 cups shredded cooked chicken
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup sour cream
- 2 cups cooked white rice
- 1 sleeve Ritz crackers (about 30), crushed
- 1/2 cup butter, melted
- 1 tbsp poppy seeds
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- Fresh parsley, for garnish
Instructions
- Heat the oven. Heat to 350°F (175°C). Grease a 9x13-inch baking dish.
- Mix the creamy base. Stir together the shredded chicken, cream of chicken soup, sour cream, cooked rice, garlic powder, and salt. Spread evenly in the dish.
- Make the crunchy top. Toss the crushed Ritz crackers with the melted butter and poppy seeds until every crumb is coated. Sprinkle evenly over the chicken mixture.
- Bake until golden. Bake 25-30 minutes until the topping is deep golden and the edges bubble. Rest 5 minutes, shower with parsley, and serve.
🍽️ Cracker-crust secrets
Crush the crackers to varied sizes — a mix of crumbs and bigger pieces gives the best crunch. Tossing them in melted butter (not just dotting butter on top) guarantees an even golden crust. Serve over extra rice or egg noodles to catch every bit of sauce.
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📌 Pin it for later❓ Common questions
Can I use a different cracker?
Ritz is classic for its buttery flavor, but butter crackers or even crushed cornflakes work.
Can I make it ahead?
Assemble the base up to a day ahead; add the cracker topping just before baking so it stays crisp.
Can I lighten it up?
Use light sour cream and reduced-fat soup; the cracker crust keeps it satisfying.