Creamy Chicken Casserole (Printable)

Baked dish with tender chicken, sun-dried tomatoes, creamy sauce, and a crispy buttery topping.

# What You'll Need:

→ Chicken

01 - 3 cups cooked chicken breast, shredded or cubed (rotisserie or poached)

→ Vegetables

02 - 1 cup sun-dried tomatoes, drained and chopped
03 - 2 cups baby spinach, roughly chopped
04 - 1 small yellow onion, finely diced
05 - 3 cloves garlic, minced

→ Dairy

06 - 1 cup heavy cream
07 - 1 cup low-sodium chicken broth
08 - 1 cup shredded mozzarella cheese
09 - ½ cup grated Parmesan cheese
10 - 4 oz cream cheese, softened

→ Pantry

11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon crushed red pepper flakes (optional)
13 - ½ teaspoon kosher salt
14 - ½ teaspoon freshly ground black pepper
15 - 2 tablespoons olive oil

→ Topping

16 - 1½ cups Ritz cracker crumbs (about 1 sleeve, crushed)
17 - 4 tablespoons unsalted butter, melted
18 - 2 tablespoons chopped fresh parsley (optional)

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Cook diced onion for 3 minutes until softened, then add minced garlic and sauté 1 more minute.
03 - Add chopped sun-dried tomatoes and baby spinach to the skillet. Cook until the spinach wilts, about 2 minutes.
04 - Reduce heat. Stir in softened cream cheese until fully melted and smooth.
05 - Pour in heavy cream and chicken broth. Season with dried Italian herbs, crushed red pepper flakes if using, salt, and black pepper. Simmer gently for 2 minutes.
06 - Stir in shredded mozzarella and grated Parmesan until melted and sauce is creamy.
07 - Add cooked chicken breast to the skillet, tossing to coat evenly. Remove from heat.
08 - Spread the chicken and sauce mixture evenly into the prepared baking dish.
09 - Combine Ritz cracker crumbs with melted butter. Sprinkle mixture evenly over the casserole surface.
10 - Place casserole in the oven and bake uncovered for 25 to 30 minutes until hot, bubbly, and the topping is golden brown.
11 - Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together in under an hour from start to finish.
  • The buttery cracker topping adds a satisfying crunch that balances the creamy sauce perfectly.
  • You can make it ahead and bake it when company arrives, no one will know you were napping an hour ago.
02 -
  • Do not skip softening the cream cheese or you will be chasing lumps around the pan with a spoon for ten minutes.
  • If your sauce looks too thick, add a splash more broth, if it is too thin, let it simmer another minute before adding the chicken.
  • The casserole can sit assembled in the fridge for up to 24 hours before baking, just add 5 minutes to the bake time if it goes in cold.
03 -
  • Shred your own mozzarella instead of using pre-shredded, it melts smoother and does not have that weird coating.
  • Crush the Ritz crackers in a zip-top bag with a rolling pin, it is faster than a food processor and gives you better control over the texture.
  • Taste the sauce before adding the chicken, this is your chance to adjust salt, pepper, or heat without digging through the whole dish later.
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