Cheesy Ranch Chicken Casserole
Creamy, cheesy, and comfortingly savory, this casserole combines tender chicken, melty cheddar, and a flaky buttery cracker topping for a cozy meal.
Servings: 6 servings
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 3 cups Cooked chicken, shredded or cubed Leftover rotisserie or baked chicken works great.
- 1 packet Ranch seasoning mix (1 ounce)
- 2 cups Shredded cheddar cheese, divided (1.5 cups for mixing, 1/2 cup for topping)
- 1 cup Sour cream Room temperature
- 1 can Cream of chicken soup (10.5 oz, shaken)
- 2 cups Cooked rotini pasta Drained and slightly cooled
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/4 tsp Salt Start with this amount and adjust to taste.
- 1/4 tsp Pepper Start with this amount and adjust to taste.
- 1/2 cup Crushed buttery crackers Such as Ritz, crushed finely.
- 2 tbsp Melted butter Cooled slightly.
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray or a light coating of butter.
- In a large bowl, combine the cooked chicken, ranch seasoning mix, cream of chicken soup, and sour cream. Stir until smooth and evenly blended.
- Add the garlic powder, onion powder, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Fold in the cooked rotini pasta and 1.5 cups of shredded cheddar cheese. Mix everything together until fully combined and the cheese is distributed.
- Pour the mixture into the prepared 9x13-inch baking dish and spread it out in an even layer.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
- In a small bowl, mix the crushed buttery crackers with the 2 tablespoons of melted butter until the crumbs are lightly moistened.
- Sprinkle the cracker mixture evenly over the cheese layer to form a crunchy topping.
- Bake uncovered in the preheated oven for 30 minutes or until the casserole is bubbly around the edges and the top is golden brown.
- Let the casserole rest for 5–10 minutes before serving to set and cool slightly.
Notes
For extra creaminess, swap half the sour cream for plain Greek yogurt. If you like a crunchier top, broil for the last 1–2 minutes while watching closely to prevent burning.