Ingredients:

  • 4 cups (600g) shredded rotisserie chicken
  • 10.5 oz (298g) condensed cream of chicken soup
  • 1 cup (240g) sour cream
  • 4 oz (115g) cream cheese, softened
  • 2 cups (316g) cooked white rice
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1/2 tsp (1g) dried thyme
  • 2 sleeves (200g) Ritz Crackers, coarsely crushed
  • 1/2 cup (113g) unsalted butter, melted
  • 1 tsp (1g) dried parsley
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the 10.5 oz cream of chicken soup, 1 cup sour cream, and 4 oz softened cream cheese until no large lumps remain.
  2. Fold in the 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, and 1/4 tsp black pepper. Stir until the spices are evenly flecked throughout.
  3. Add the 4 cups shredded chicken and 2 cups cooked rice to the bowl. Mix thoroughly until every strand of chicken is coated in the velvety sauce.
  4. Transfer the mixture into a 9x13 inch baking dish. Use the back of your spoon to smooth it into an even layer until the surface is flat and level.
  5. Place 2 sleeves of Ritz Crackers in a bag and crush them by hand. Pour in the 1/2 cup melted butter and 1 tsp dried parsley, shaking until the crumbs look like wet sand.
  6. Sprinkle the cracker mixture evenly over the top of the chicken base. Bake for 20 minutes until the edges are bubbling and the top is golden brown.
  7. Remove from the oven and let it sit for 5 minutes. This is the hardest part, but it allows the sauce to set so the casserole doesn't run across the plate.