Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed (Rotisserie chicken works great)
- 16 oz box of rotini or penne pasta, cooked al dente
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3 cups shredded sharp cheddar cheese, divided
- 2 cups crushed Ritz crackers
- 1/2 cup unsalted butter, melted
- Optional: 1 cup frozen peas or chopped steamed broccoli
Instructions
- Preheat your oven to 350°F (175°C) if you plan to bake it immediately. Grease a large 9×13 inch baking dish with non-stick spray or butter. In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Whisk these until the sauce is smooth and well-incorporated. If you are adding vegetables like peas or broccoli, stir them into the sauce now.
- Add the cooked chicken and the cooked pasta to the large bowl with the sauce. Fold the ingredients together gently using a spatula until every piece of pasta and chicken is coated in the creamy mixture. Stir in 2 cups of the shredded cheddar cheese. Pour the entire mixture into your prepared baking dish and spread it out evenly with the back of a spoon.
- In a small bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are evenly moistened. Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole. Follow this by spreading the buttery cracker crumbs in an even layer over the cheese. This creates the signature golden crust that everyone loves.
- Place the dish in the oven and bake for 25 to 30 minutes, or until the sauce is bubbling around the edges and the cracker topping is a deep golden brown. If you took the casserole straight from the refrigerator, you may need to add an extra 10 to 15 minutes to the bake time. Let the casserole rest for 5 minutes before serving to allow the sauce to set properly.
- Cook Time: 50 minutes