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Cheesy Chicken and Sweet Corn Casserole with Ritz Crackers

Cheesy chicken and sweet corn casserole bakes under a buttery Ritz cracker topping until golden, with a creamy filling that bubbles around the edges. It’s an easy 9x13-inch baked dinner made with cooked shredded chicken and canned corn.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 cups chicken cooked, shredded
  • 2 cans (15.25 oz) whole-kernel corn drained
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 2 cups cheddar cheese shredded
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
For the topping
  • 1 sleeve (about 32 crackers) Ritz crackers crushed
  • 4 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the chicken, corn, cream of chicken soup, sour cream, cheddar, onion powder, and black pepper.
  4. Spread the mixture evenly in the prepared dish.
Add the topping and bake
  1. Stir the crushed crackers with the melted butter.
  2. Scatter the mixture evenly over the filling.
  3. Bake uncovered for 35 to 40 minutes, until the filling bubbles around the edges, the topping is golden, and the center reaches 165°F; loosely cover with foil if the topping browns too quickly.
  4. Let the casserole rest for 5 minutes before serving.

Notes

For the best texture, spread the cracker topping evenly and loosely cover with foil if it browns too quickly. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cracker topping may soften. A dairy-free version can use dairy-free sour cream, cheddar, and condensed cream of chicken soup.