Pin It I threw this together on a weeknight when my sister texted she was bringing her new boyfriend over for dinner. I had leftover chicken, a jar of sun-dried tomatoes I kept forgetting to use, and a sleeve of Ritz crackers in the pantry. The creamy sauce bubbled up golden and smelled so good that by the time they arrived, my apartment felt like a real home. He proposed three months later, and she still jokes that it was the casserole that sealed the deal.
The first time I made this for a potluck, I watched people come back for seconds before I even got a plate. One friend pulled me aside and asked if I catered it. I laughed and told her it was just chicken, cream, and crackers, but she didn't believe me until I sent her the recipe. Now she makes it for every holiday, and I always get the credit.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here; it saves time and adds a subtle roasted flavor that plain poached chicken just can't match.
- Sun-dried tomatoes: These bring a sweet, tangy punch that cuts through the richness of the cream, and I always chop them small so they spread evenly.
- Baby spinach: It wilts down to almost nothing, so don't be shy about packing in the greens; they add color and a hint of earthiness.
- Yellow onion: Dice it fine so it melts into the sauce and sweetens as it cooks, building that savory base.
- Garlic: Fresh is essential; the aroma when it hits the hot oil is what makes the kitchen smell like magic.
- Heavy cream: This is what makes the sauce luxurious and cling to every piece of chicken, though half-and-half works if you want to lighten it up.
- Chicken broth: Low-sodium is key because the Parmesan and crackers already bring plenty of salt.
- Mozzarella cheese: It melts beautifully and gives the sauce that stretchy, gooey texture everyone loves.
- Parmesan cheese: Freshly grated is worth it; the nutty, salty flavor is the backbone of the sauce.
- Cream cheese: Softened cream cheese blends in smoothly and thickens the sauce without any flour or roux.
- Italian herbs: A simple dried blend adds warmth and ties all the flavors together.
- Crushed red pepper flakes: Optional, but a pinch gives a gentle heat that keeps things interesting.
- Kosher salt and black pepper: Season carefully and taste as you go; the cheese and broth will add their own salt.
- Olive oil: Just enough to sauté the aromatics and start building flavor.
- Ritz cracker crumbs: Buttery, salty, and they crisp up into the most irresistible golden topping.
- Unsalted butter: Melted and tossed with the crackers, it creates that bakery-style crust.
- Fresh parsley: A sprinkle at the end brightens everything and makes it look like you fussed.
Instructions
- Get the oven ready:
- Preheat to 375°F and lightly grease your baking dish so nothing sticks. This is the moment to clear some counter space and set out your ingredients.
- Start the base:
- Heat olive oil in a large skillet and cook the onion until it softens and turns translucent, about 3 minutes. Add the garlic and stir for another minute until the smell makes you want to lean in closer.
- Wilt the greens:
- Toss in the sun-dried tomatoes and spinach, stirring until the spinach collapses into the pan. It happens fast, so keep the heat steady and don't walk away.
- Melt the cream cheese:
- Lower the heat and add the softened cream cheese, stirring until it melts into a smooth, velvety base. This is where the sauce starts to come together, so take your time.
- Build the sauce:
- Pour in the heavy cream and chicken broth, then add the Italian herbs, red pepper flakes, salt, and pepper. Let it simmer gently for 2 minutes to blend the flavors.
- Add the cheese:
- Stir in the mozzarella and Parmesan, watching as they melt into the sauce and turn it creamy and glossy. Taste it now and adjust the seasoning if needed.
- Fold in the chicken:
- Add the cooked chicken and stir until every piece is coated in that rich, cheesy sauce. Remove the skillet from the heat so nothing overcooks.
- Transfer to the dish:
- Spread the chicken mixture evenly in your prepared baking dish, smoothing the top so the topping will sit flat. This is when you start to see it all come together.
- Make the topping:
- In a small bowl, toss the Ritz cracker crumbs with the melted butter until they're evenly coated. Sprinkle them over the casserole in an even layer.
- Bake until golden:
- Slide the dish into the oven and bake uncovered for 25 to 30 minutes, until the sauce is bubbling around the edges and the topping is deep golden brown. The smell will fill your whole house.
- Rest and serve:
- Let the casserole rest for 5 minutes before serving so the sauce can settle. Sprinkle with fresh parsley if you have it, and watch everyone dig in.
Pin It One Sunday, I made this for my parents and served it straight from the oven in the baking dish. My dad, who usually saves compliments for dessert, looked up after his first bite and said it reminded him of something his grandmother used to make. I didn't have the heart to tell him it was a Pinterest recipe I'd tweaked, because in that moment, it didn't matter where it came from.
Make-Ahead Magic
You can assemble the whole casserole up to a day in advance, cover it tightly, and keep it in the fridge. When you're ready, let it sit at room temperature for 20 minutes, then add the topping and bake as directed. It's a lifesaver when you're hosting or just want dinner to feel effortless after a long day.
Swaps and Tweaks
If you want to stretch it further, stir in 2 cups of cooked pasta or rice before baking, and add a splash more broth to keep it saucy. For a lighter take, swap the heavy cream for half-and-half, though the sauce won't be quite as rich. You can also use panko instead of Ritz crackers if that's what you have, but the buttery cracker flavor is what makes this version special.
Pairing and Serving
This casserole is rich and creamy, so I always serve it with something crisp and bright to balance it out. A simple arugula salad with lemon vinaigrette or roasted green beans work perfectly. If you're pouring wine, go for a chilled Chardonnay or a light Pinot Grigio.
- Serve it family-style and let everyone scoop their own portion straight from the baking dish.
- Leftovers reheat beautifully in the microwave or a low oven, and the flavors deepen overnight.
- Garnish with extra Parmesan or a squeeze of lemon if you want a little brightness on top.
Pin It This casserole has become my go-to for nights when I want something that feels special without the fuss. Every time I pull it out of the oven, I'm reminded that the best meals are the ones that bring people together, even if they started with leftovers and a hunch.
Recipe Q&A
- → Can rotisserie chicken be used?
Yes, using rotisserie chicken saves time while maintaining tender texture and rich flavor.
- → What can substitute Ritz cracker topping?
Panko breadcrumbs or crushed pretzels mixed with butter provide a crunchy, golden alternative.
- → Is it possible to add pasta or rice to this dish?
Adding cooked pasta or rice will make the casserole heartier and stretch servings further.
- → How long should the casserole rest after baking?
Allow the casserole to rest for 5 minutes to let flavors meld and make serving easier.
- → Can the heavy cream be substituted for a lighter option?
Half-and-half can replace heavy cream for a lighter, less rich sauce without compromising creaminess.
- → What herbs enhance the flavor best?
Dried Italian herbs like oregano, basil, and thyme complement the sauce’s richness beautifully.