Our easy Ritz chicken casserole with noodles, frozen vegetables and cream of chicken soup is a simple, comforting dinner that quickly becomes a family favorite. This casserole works beautifully with precooked rotisserie chicken or as a way to use leftover chicken breast.
I made this one-pot meal on a busy evening when I wanted the flavor of a chicken pot pie without dealing with a crust. Instead I crushed Ritz crackers for a buttery, crunchy topping. My kids and husband loved it, and it’s now one of our go-to weeknight meals.
This dish delivers that familiar comfort-food feeling and is very versatile. You can cook fresh chicken specifically for the casserole or use leftover chicken diced into bite-sized pieces. In a pinch, canned chicken will work as well. The recipe is forgiving — change the pasta shape, swap vegetables, or use a different condensed soup to suit what you have on hand.
Ingredient Notes
Protein: Use cooked, diced chicken — breasts or thighs both taste great. Rotisserie chicken makes this especially quick. If using raw chicken, cook it first and then combine.
Condensed soup: Cream of chicken is the classic choice and gives a rich, creamy base. If you prefer, substitute one can with cream of mushroom for a slightly earthier flavor. Add milk (whole or 2%) to thin the sauce and make it silky.
Noodles: Any medium-size pasta works well. Rotini and penne are kid-friendly shapes that hold the sauce. Cook the pasta to al dente before combining so it won’t become mushy during baking.
Topping: A sleeve of crushed Ritz crackers mixed with melted butter creates a golden, buttery crust. For variation, swap some or all of the crackers for crushed cornflakes or French’s fried onions for added texture and flavor.
Vegetables: A frozen mixed vegetable blend keeps the recipe fast and convenient. If you prefer fresh vegetables, use cut green beans, fresh peas, small broccoli florets or corn — just be aware fresh veg may become very soft when baked together with the casserole.
Can you use fresh vegetables?
Yes. Substitute the frozen mix with fresh corn, green beans cut in thirds, fresh peas, and small broccoli florets. Steam or briefly blanch firmer vegetables first if you want them to hold some texture after baking. Fresh vegetables will soften during the bake, so adjust cooking times or blanching as needed.
What can you use other than Ritz crackers?
Ritz crackers give a buttery finish, but any buttery or savory cracker will work. For a cheesy twist, use crushed cheese crackers. Crushed cornflakes or panko mixed with melted butter also provide a crisp topping with a different texture.
Can you use rice instead of noodles?
Yes, but cook the rice separately first. Fold the cooked rice gently with the chicken, vegetables and sauce, then bake. Rice will produce a creamier, slightly softer texture compared with pasta, so keep that in mind when choosing sides and serving.
How Long to Cook Ritz Cracker Chicken Casserole
Bake at 400°F (204°C) for about 30 minutes. Since most ingredients are already cooked, the goal is to heat everything through, bubble the edges and brown the cracker topping. If you add cheese, place it over the casserole during the last 5 minutes to melt without overbrowning the crackers.
Tips for Making Ritz Chicken Casserole
• Cook pasta to al dente and drain well so it absorbs sauce without becoming mushy.
• Mix the sauce, chicken, pasta and vegetables evenly in a large bowl before transferring to the baking dish for consistent flavor and texture.
• Taste and adjust seasoning—add garlic powder, onion powder, or a pinch of salt and pepper if desired.
• For a cheesier casserole, sprinkle shredded cheddar over the top for the last 5 minutes of baking.
• If you prefer extra-crispy topping after reheating leftovers, add a few more crushed crackers and a dot of butter on top before warming in the oven.
Ritz Chicken Casserole Recipe
Prep: 15 mins • Cook: 30 mins • Servings: 4
Equipment
- 1 casserole or baking dish (about 3 quart / 11″ round works well)
- 1 mixing bowl
- 1 pot for boiling pasta
- 1 knife and cutting board
Ingredients
- 2 cups pasta (rotini or similar), cooked al dente
- 3 cups cooked chicken, diced
- 2 cans condensed cream of chicken soup (or 1 can cream of chicken + 1 can cream of mushroom)
- 2 1/4 cups milk (whole or 2%)
- 1 tbsp minced onion (dried or fresh)
- 1 tbsp Italian seasoning
- 1 (12 oz) bag frozen mixed vegetables
- 1 sleeve Ritz crackers, crushed
- 2 tbsp butter, melted
Instructions
- Preheat oven to 400°F (204°C). Cook pasta according to package directions until al dente, drain and place in a large mixing bowl. Grease a 3-quart baking dish with nonstick spray.
- Add the cooked, diced chicken, condensed soup, milk, minced onion, Italian seasoning and frozen vegetables to the pasta. Stir gently but thoroughly to combine. Spoon the mixture into the prepared baking dish and spread evenly.
- Combine the crushed crackers with the melted butter in a small bowl and sprinkle the mixture evenly over the top of the casserole.
- Bake at 400°F for about 30 minutes, or until the casserole is bubbly at the edges and the topping is golden brown. If adding cheese, sprinkle it on during the last 5 minutes of baking.
- Let cool for a few minutes before serving. Garnish with chopped parsley if desired.
Nutrition
Nutrition information is an estimate and should be used as a guideline. A typical serving provides a balance of protein, carbohydrates and fats and makes a satisfying main course.
How do you store leftovers?
Allow the casserole to cool to room temperature before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in the oven for the best texture; the cracker topping will lose crispness in the fridge but can be refreshed by sprinkling a little extra crushed cracker and butter on top before reheating. For individual portions, reheat in the microwave and then crisp briefly under the broiler if desired.