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Ingredients
  

  • 8 cups shredded rotisserie chicken about 2 whole birds
  • 2 cans cream of chicken soup undiluted
  • 1 cup sour cream or Greek yogurt for a lighter option
  • 7 ounces Ritz crackers (about 2 sleeves), crushed
  • 1/2 CUP melted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a baking dish.
  • Make the creamy base: In a bowl, mix cream of chicken soup, sour cream, garlic powder, onion powder, and Dijon mustard.
  • Add chicken: Stir in the shredded chicken until well coated.
  • Prepare the topping: In a separate bowl, mix crushed Ritz crackers with melted butter.
  • Assemble: Spread the creamy chicken mixture in the greased dish. Evenly sprinkle the buttery Ritz topping over it.
  • Bake: Place in the oven and bake for 30-35 minutes or until the topping is golden brown and crispy.
  • Serve and enjoy! Sprinkle with fresh parsley for extra flavor.