Ritz Chicken Recipe

Ritz chicken sliced on a white plate with green beans and crispy golden cracker topping

Tender chicken bakes under a creamy layer of sour cream and cream of chicken soup, then gets buried beneath buttery Ritz crackers and onion soup mix because apparently subtlety has clocked out for the day. It’s rich, crispy, ridiculously easy, and exactly the kind of dinner you make when everyone expects to eat again despite the fact that you just fed them yesterday.

Course Main Dish - Chicken

Cuisine American - Vintage

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 576kcal

Author Marye Audet-White

Ingredients

2.5 pounds chicken breasts (boneless, skinless) or thighs
10.5 ounces cream of chicken soup
1 cup sour cream
1 ounce Lipton onion soup mix one envelope
1 sleeve Ritz Crackers coarsely crushed (about 30 crackers)
¾ cup butter melted
parsley optional for garnish

Instructions

Preheat oven to 350°.
Place the chicken in a greased 9” x 13” pan.
In a bowl, mix the sour cream and the chicken soup together.
Pour the sour cream mixture over the chicken.
Crush the sleeve of Ritz crackers and sprinkle evenly over the top of the soup layer.
Sprinkle with the dry Lipton onion soup mix.
Evenly drizzle the melted butter over the top.
Bake at 350° for one hour or until the chicken is done to an internal temperature of 165℉.
Sprinkle with parsley before serving if you're using it.

Notes

Storage:

Cover leftovers tightly or transfer them to an airtight container and refrigerate for up to 4 days. You can freeze Ritz chicken for up to 3 months, but the cracker topping will lose its crunch. If you know you’re freezing it ahead of time, leave the Ritz topping off and add fresh buttery crumbs when you reheat it.

Tips:

Chicken breasts vary wildly in thickness. For even cooking, use pieces that are roughly the same size or cut very thick chicken breasts horizontally.
Crush the Ritz crackers coarsely, not into fine crumbs. Those larger buttery pieces give you the best crispy topping.

Nutrition