Chicken Casserole 2 Ways

Chicken Casserole 2 Ways

Sometimes you just need a yummy, buttery, easy casserole when you just don’t feel like cooking on a week night. Honestly, these types of casseroles remind me of growing up – they were a staple of my mom’s. I remember coming home from basketball practice to the smell of buttery Ritz crackers baking in the oven. I’m telling you, this stuff is good. Especially with Thanksgiving upon us this week, you might be eager for an “easy” meal next week after cooking for a crowd.

These 2 casseroles have very simple ingredients and are extremely easy to assemble. So… Grab your 9×13 casserole dish, get the butter out of the fridge, and channel your inner Paula Dean for the most success on these.

“Traditional” Ritz Chicken Casserole

If you start googling this one, there are a LOT of variations. However, I’ll share the one I’m most familiar with.

Ingredients
– 2-3 cooked/ shredded chicken breasts (the more chicken, the better in my opinion)
– 1 10oz can of Campbell’s Cream of Chicken Soup
– 8oz of sour cream
– 1 sleeve of Ritz crackers
– 1 tablespoons of butter

What to do…
– First, make sure your chicken is cooked and shredded. Check out my tips here for using your KitchenAid mixer to shred cooked chicken. Another tip… I’ll put a couple raw/ frozen chicken breasts in my Crockpot in the morning on low so that they are cooked by the time I’m ready for dinner.
– Preheat your oven to 350 degrees
– Next, mix together your Cream of Chicken Soup and sour cream. I typically do this in directly in my 9×13 dish, just to not dirty an extra dish.
– Add your cooked chicken and mix in evenly with the soup/ sour cream
– Crush your sleeve of Ritz crackers – this is easiest if you leave the sleeve sealed and then gently mash with your hands (so that you can just open to pour)
– Spread the Ritz crackers on top of the chicken/ soup/ sour cream mix, so there is an even layer.
– Melt the butter and then drizzle over the crackers (so that your crackers don’t burn in the oven)
– Bake in the oven for 25-30 min and voila!

Cheesy Chicken Broccoli Rice Casserole

This one is great because you feel like it is healthier with broccoli in it 🙂 Kidding. But! I actually made this as a side (minus the chicken) this week for a mini-Thanksgiving and it was a great side dish too!

Here is the recipe I started with, but here is a summarized recipe with my tweaks…

Ingredients
– 2-3 cooked and shredded chicken breasts (optional)
– 3-4 cups of cooked broccoli florets (you can check out how to do that in your Instapot here)
– 2 1/2 cups of chicken broth OR hot water + 2 chicken bouillon cubes (I had these instead from chicken pot pie)
– 1 tablespoon of olive oil
– 1 1/4 cups of long grain rice (I used Jasmine)
– 1 10oz can of Campbell’s Cream of Chicken Soup
– 1/2 cup of milk
– 1/2 cup of sour cream
– 1 cup of shredded cheddar cheese
– 1 sleeve of Ritz crackers
– 2 tablespoons of butter

What to do…
– First, make sure your chicken is cooked/ shredded (if using) and your broccoli is steamed.
– Preheat the oven to 350 degrees
– Add the 2 1/2 cups of chicken broth, 1 tablespoon of olive oil, and 1 1/2 cups of long grain rice to a large soup pot, stir, and bring to a boil
– Once boiling, reduce down to a simmer and cover. Cook for ~12 minutes until the rice has a desired consistency and the liquid has largely disappeared.
– Add in your cooked broccoli into the soup pot and mix until combined
– Next, add your can of soup, 1/2 cup of milk, 1/2 cup of sour cream, and ONLY 3/4 of a cup of the shredded cheese into your soup pot. Mix until combined.
– Grease your 9×13 baking dish and then pour the broccoli/ rice mixture in the dish in an even layer.
– Sprinkle your remaining 1/4 cup of cheese evenly on top
– Crush your sleeve of Ritz crackers – this is easiest if you leave the sleeve sealed and then gently mash with your hands (so that you can just open to pour)
– Spread the Ritz crackers on top of the casserole in an even layer
– Melt the butter and then drizzle over the crackers (so that your crackers don’t burn in the oven)
– Bake in the oven for 25-30 min and you’re done!

Let me know how these go – happy weeknight cooking!

xoxo,
Morgan

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