If you want to freeze a baked casserole, follow the directions, let cool completely, and then freeze. Thaw it out in the fridge the day before baking or reheating. When ready to bake, thaw, then add the Ritz topping and bake. Yes, you absolutely can! Put together the whole casserole, minus the topping, seal in an airtight container and then freeze, unbaked. Either way, be careful because the contents WILL be hot. Or for individual portions, you can nuke it in the good ol’ microwave. To reheat, bake at 325-350 degrees F for 20-30 minutes. This chicken ranch casserole recipe can last 3-4 days, stored in the refrigerator covered. If you are planning on storing it longer than that, I’d recommend adding the crushed crackers right before baking. Yes! Simply make according to recipe directions and store covered in the refrigerator for up to 24 hours. Bake and Serve!īake 25-35 minutes or until chicken is thoroughly cooked. You’re looking for medium to small pieces. It doesn’t look good now but trust me, when it comes out of the oven it will look like heaven.Ĭrush Ritz Crackers and top casserole. Spread the creamy mixture over the chicken evenly. Spread the chicken pieces into the bottom of the pan.
Stir cream of chicken soup, sour cream, ranch seasoning, and cheese together in a large bowl. Spray a 9×13 baking dish with nonstick cooking spray. You only need about 10 minutes of prep to get this casserole ready for the oven! Don’t forget the exact measurements and directions are listed in the recipe card below. I prefer cooking bacon in the oven but you could always use store-bought crumbled bacon. Pour any juices into a small bowl and reserve. Add lobster, stir, remove from heat and set aside. In a large skillet melt 3 Tbsp butter, add sherry and boil one minute. Simply precook the bacon, crumble, and sprinkle it on top with the ritz crackers. In small bowl, combine topping ingredients and set aside. You can absolutely add bacon to this recipe! You’ll be going from a chicken casserole to a *fancier* chicken bacon ranch casserole.
#Ritz cracker topping for casserole free#
I tend to gravitate towards crushed Ritz crackers for any casserole topping because they create a perfectly crunchy and buttery top, but feel free to use club crackers, soda crackers, french fried onions, or even corn flakes (a la funeral potatoes). All four of these ingredients are mixed together to make the most delicious slather for chicken that there ever was.įeel free to use light sour cream and a homemade version of cream of chicken soup for a healthier option. The creamy sauce for this casserole is made up of cream of chicken soup, sour cream, ranch seasoning, and cheese.
If you only have the thicker chicken breast, feel free to cube it up and throw it in the bottom of the 9×13 dish.
Chicken cutlets would work well and have the same cooking time as listed below. Be aware that your cooking time will increase if you’re using whole chicken breasts. I love using chicken tenders because they cook much faster than an actual chicken breast. An essential part of this recipe, obviously by the title.
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