Easy Weeknight Creamy Crunch Chicken Bake

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, paprika, salt, and pepper.
3. Fold in the shredded chicken and cheese, then spread the mixture evenly into the prepared dish.
4. In a separate bowl, toss the crushed crackers with melted butter. Sprinkle the mixture evenly over the chicken filling.
5. Bake for 30–35 minutes, until the topping is golden and crisp and the casserole is bubbly.
6. Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Variations

• Add frozen peas, corn, or chopped broccoli for built-in vegetables.
• Use Pepper Jack cheese for a mild spicy kick.
• Mix in cooked rice or egg noodles to make it a complete one-pan meal.
• Replace Ritz with French fried onions for a different crunch.

Tips

• Use rotisserie chicken to make prep even faster.
• Crush the crackers finely for a smoother topping, or leave some larger pieces for extra crunch.
• Don’t skip the short rest—it helps the casserole set and serve beautifully.
• Try doubling the recipe for meal prep or freezing a portion for later.