Creamy Chicken Casserole with Buttery Cracker Crumb Topping


You guys, I can’t even with this recipe. It is all of the creamy, warm, delicious comfort food you could ever want wrapped up into one baking dish. I am in love. Cody is in love. Bode is in love. This recipe may go down in history as my family’s new favorite dinner! There is literally not one single thing I would change about it. Creamy Chicken Casserole with Buttery Cracker Crumb Topping will freaking rock your dinner world.

One of the best things about this recipe is that it e-a-s-y to make! Don’t let the secret out though–your family will think you slaved away at the stove for hours. Another bonus is that it can be prepped ahead of time. Personally, I love to prep ahead as much as possible to make for stress-free evenings. I made the base a day ahead of time and stored it overnight in the refrigerator. When I was ready to bake it, I mixed the cracker crumbs and melted butter together, topped the casserole, and popped ‘er right in the oven.

When I pulled it out of the oven, I could barely wait to dig in! The bubbly filling, perfectly browned buttery cracker crumbs, fragrant smell of thyme and rosemary, and beautiful eye appeal–it was pure bliss! Tell me I am not the only one that gets this excited over a casserole. Bueller? Bueller? Enjoy friends!




Creamy Chicken Casserole with Buttery Cracker Crumb Topping
Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes


  • 1 lb. chicken, boiled and chopped
  • 6 stalks celery, sliced
  • 4 carrots, sliced
  • 2 garlic cloves, minced
  • 1/2 cup frozen peas
  • 1/2 cup green onion, sliced
  • 12 oz. Pacifia cream of chicken soup (available at Whole Foods)
  • 20 Late July Classic Rich or Back to Nature Classic Round crackers (available at Whole Foods)
  • 4 tablespoons butter, divided
  • 1 cup sour cream
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Preheat oven to 350 degrees.
  2. Heat 2 tablespoons butter over medium heat. Sauté celery, carrots, and minced garlic for 10-12 minutes or until vegetables are tender. Remove from heat.
  3. In a large mixing bowl, thoroughly combine sautéed vegetables, chicken, peas, green onions, cream of chicken soup, sour cream, thyme, rosemary, onion powder, salt, and pepper together.
  4. Pour mixture into a baking dish.
  5. Put crackers in a Ziploc bag; gently crush. Melt two tablespoons butter and pour over crackers. Mix butter and crackers together until well-combined.
  6. Layer cracker mixture over chicken mixture.
  7. Bake for 45-60 minutes or until casserole is warmed and cracker crumbs are fragrant and slightly browned.


If you have a large family or hearty eaters, I recommend doubling this recipe and using a 9×13-inch baking dish!
By Gina Schade

Adapted from The Country Cook’s Ritz Chicken Casserole

Gina Schade

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!


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