Description
This creamy, buttery casserole with its crispy Ritz topping is what comfort food dreams are made of. Skip the takeout and watch your family come running to the table instead!
Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed (about 1 pound)
- 2 cups sour cream (16 oz)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup chicken broth
- 1 medium onion, finely diced (about 1 cup)
- 2 cups frozen mixed vegetables, thawed
- 2 sleeves Ritz crackers (about 60 crackers)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together cream of chicken soup, sour cream, chicken broth, garlic powder, thyme, salt, and pepper until smooth.
- Fold in the cooked chicken, diced onion, and thawed vegetables until evenly coated.
- Transfer the mixture to the prepared baking dish, spreading evenly.
- In a medium bowl, crush the Ritz crackers into coarse crumbs and mix with melted butter until all crumbs are coated.
- Sprinkle the buttery cracker mixture evenly over the top of the casserole.
- Bake uncovered for 30-35 minutes, until edges are bubbling and topping is golden brown.
- Allow to rest for 5-10 minutes before serving.