Easy Chicken Casserole

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Easy Chicken Casserole is creamy and savory, made with chicken, onion, and bell peppers in a seasoned sauce and topped with Ritz crackers and cheddar cheese, perfectly cooked in 45 minutes!

We love making easy weeknight dinners, and casseroles are the perfect dish to meal prep ahead of time, like Broccoli Casserole, Tater Tot Casserole, and Tuna Noodle Casserole!


Easy Chicken Casserole is the PERFECT throw-together weeknight dinner recipe. You can make it ahead and freeze it, or put it together that night. This dish is quick, easy, and kid friendly, taking a total time of 45 minutes to make!

This chicken casserole is a great recipe for meal prepping. I like to make a double batch, and freeze it in catering dishes, so I can throw it straight into the oven to bake when I need it. This is a great potluck recipe, or for when you have company coming over.


Chicken casserole will last in the refrigerator for 3-4 days, or in the freezer for 4-5 months. Make sure it is sealed in an airtight container to prevent freezer burn. Defrost in the refrigerator the day before serving.

You can also freeze this casserole cooked or uncooked, depending on your preference.


  • In a large skillet, brown chicken breasts with butter on all sides.
  • Add everything to the slow cooker (except for the topping) and stir together.
  • Close the lid and set on high for a total time of 4 hours, or on low for 8 hours.
  • When time is up, remove the chicken and shred with two forks. Return to slow cooker and stir.
  • Add topping, and leaving the slow cooker on high crack the lid open slightly for 30 minutes. This mimics what happens when you bake the casserole, and makes the topping nice and crispy.

Easy Chicken Casserole

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  • Mushrooms
  • Asparagus
  • Green beans
  • Carrots
  • Frozen mixed veggies
  • Broccoli


  • Add 1 extra cup of shredded cheddar cheese in with the chicken mixture to make a cheesy chicken casserole.
  • You can make this chicken casserole using my go-to homemade cream of chicken soup, cream of celery soup, or cream of mushroom soup.
  • You can also use a cooked rotisserie chicken, just remove the skin and bones and shred the chicken, then add it to the sauce.
  • You can substitute Ritz crackers for potato chips or regular breadcrumbs in this chicken casserole recipe.
  • The chicken breasts are cooked through when they reach an internal temperature of 165 degrees F.
  • Serve this chicken casserole over rice or pasta to add a starch to the dish.
  • You can use chicken thighs for this recipe instead of chicken breast if you prefer.
  • Add a cup of instant long-grain rice to this chicken casserole recipe.
  • Make this chicken casserole spicy with diced green chiles, poblano or jalapeno peppers, or a dash of cayenne pepper.
  • Garnish this dish with chopped green onions, or fresh parsley. Or top with cheddar or parmesan cheese.
  • Make a Tex-Mex chicken casserole by adding black beans, pepper jack cheese, or salsa. Or, you can make a creamier sauce by melting in one package of cream cheese.
  • Make this dish with other meat, like beef, lamb, or turkey. Any of these would bake up fine in this casserole.

Crispy Chicken Casserole

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Easy Chicken Casserole

5 from 11 votes
  • Yield: 8 servings
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Course: Dinner
  • Cuisine: American
  • Author: Sabrina Snyder

Easy Chicken Casserole is creamy and savory, made with chicken, onion, and bell peppers in a seasoned sauce and topped with Ritz crackers and cheddar cheese, perfectly cooked in 45 minutes!


  • 8 tablespoons unsalted butter divided
  • 4 chicken breasts boneless skinless
  • 1/2 yellow onion chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon coarse ground black pepper
  • 10.75 ounces condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 28 Ritz crackers crumbled
  • 1 cup cheddar cheese shredded


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees.
  2. Add 2 tablespoons of butter to a large skillet on medium heat and cook the chicken for 4-5 minutes on each side before removing the chicken to a plate and chopping roughly.

  3. Add two more tablespoons of the butter with the onion, bell pepper, garlic and black pepper on medium heat and cook for 4-5 minutes until the onions are translucent.

  4. Add in the cream of chicken, sour cream and milk and mix well then pour the mixture into your baking dish.
  5. Melt the remaining 4 tablespoons of butter and mix with the ritz crackers and cheddar cheese and sprinkle it over the chicken then bake for 30-35 minutes.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 8 servings, Amount per serving: 441 calories, Calories: 441g, Carbohydrates: 12g, Protein: 30g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 136mg, Sodium: 610mg, Potassium: 533mg, Sugar: 3g, Vitamin A: 800g, Vitamin C: 2.4g, Calcium: 184g, Iron: 1.4g

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Keyword: easy chicken casserole

Chicken Casserole

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

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    1. Depending on the size of the breasts, it’s going to be 1.5 to 2 lbs. Hope this helps. A little extra chicken won’t hurt the dish 🙂

  1. Oh my goodness Sabrina! Thank you so much for this recipe! it was fantastic. Now it will become a family favorite! You are a culinary genius!

  2. This dish is yummy. My mother and I and one of two children loved it. I added small can diced jalapeños and extra milk for extra sauce. With Basmati rice it was delicious. Even the little leftovers mom and I shared because it was just that good. Thank you for the recipe.

  3. Hello Sabrina,
    Is this using four *whole* boneless breasts, or half-breasts? Looking forward to making this!
    Thank you.

  4. I followed the recipe, and baked it for 35 minutes. The chicken was done, but when I dished up, the sauce was runny on the bottom. What went wrong?

  5. This was a HUGE hit with my husband, who is an extremely picky eater. He kept asking for more several days after we’d finished our leftovers! I’ve NEVER had a response like this from him. Can’t wait to try more recipes!

    1. I love when recipes win over the picky eaters. 🙂 Thank you so much for coming back to let me know how much you all enjoyed it.

  6. I added egg noodles to seasoned water that I boiled the chicken in. I used no onion,, 1/2 cup frozen mixed veggies,substituted sugar free plain yogurt for sour cream, baked for 30 mins on 350 and my husband and I loved it.

  7. For the show cooler version it talks about adding everything to the crockpot. Does that mean that you are not sautéing the onions then and do you throw all the butter in?

    1. I have an aluminum insert in my slow cooker that allows you to sauté. You can always do that on the stove top if yours doesn’t have one. Hope this helps!