Save to Pinterest The first time I made this casserole, I wasn't even trying to impress anyone—just throwing together what felt right on a Tuesday night when I had leftover rotisserie chicken and a craving for something warm and creamy. My kitchen filled with the smell of garlic and sun-dried tomatoes, and before I knew it, my partner wandered in asking what I was making. That buttery Ritz topping went golden in the oven, and suddenly it wasn't just dinner anymore; it was the kind of dish that makes people linger at the table a little longer.
I brought this to a potluck last spring, and it was gone before the main course finished. A friend asked for the recipe that night, then made it for her family dinner, then her sister did, and somehow it became the dish everyone associates with comfort and showing up for each other in the best way.
Ingredients
- Cooked chicken breast: Rotisserie is your friend here—shred it right from the store, or poach your own if you prefer control over the flavor.
- Sun-dried tomatoes: They're concentrated sunshine in a jar, bringing a subtle tang and brightness that balances all that cream.
- Baby spinach: Wilts into nothing, adding nutrition without anyone noticing they're eating greens.
- Onion and garlic: The flavor foundation—don't skip the sauté, it mellows them and makes everything taste intentional.
- Heavy cream and cream cheese: This is what makes the sauce luxurious; the cream cheese melts into silk and the heavy cream keeps it rich.
- Chicken broth: Keeps things from becoming too thick and adds depth without overwhelming.
- Mozzarella and Parmesan: The mozzarella melts smooth, while the Parmesan adds a sharp, savory note.
- Italian herbs and red pepper flakes: A whisper of Mediterranean warmth—the flakes are optional, but they add a gentle kick.
- Ritz crackers and butter: This topping is non-negotiable; it's where the textural magic happens.
Instructions
- Heat your oven and prepare:
- Set your oven to 375°F and grease that baking dish so nothing sticks. Small step, but it matters.
- Build the flavor base:
- Warm olive oil in a large skillet and let the onions soften for a few minutes—you're listening for a gentle sizzle, not a fast fry. Add garlic and let it get fragrant, then stir in the sun-dried tomatoes and spinach, watching as the greens collapse into the sauce.
- Create the creamy sauce:
- Lower the heat and drop in that softened cream cheese, stirring until it melts into a smooth base. Pour in the heavy cream and broth, then add your seasonings—taste as you go if you can.
- Melt in the cheeses:
- Stir in the mozzarella and Parmesan until everything looks glossy and unified. This is the moment where it stops being ingredients and becomes a proper sauce.
- Add the chicken:
- Fold in your cooked chicken, making sure every piece gets coated in that creamy goodness. The warmth of the sauce will heat it through.
- Transfer and top:
- Spread everything into your prepared dish, then mix those Ritz crumbs with melted butter and scatter them evenly over the top—don't skimp on the topping.
- Bake until golden:
- Slide it into the oven for 25 to 30 minutes until the edges bubble slightly and the top turns a deep golden brown. You'll smell it before you see it done.
Save to Pinterest There's something about watching someone's face when they taste this for the first time—that moment where they realize it's both elegant and comforting at once. It's the kind of dish that quietly becomes a tradition without anyone planning for it to be.
Make-Ahead Magic
You can assemble this casserole up to 24 hours ahead; just cover it tightly and refrigerate. When you're ready to bake, add about 5 to 10 extra minutes to the cooking time since it's starting cold. This is the secret to looking effortlessly put-together when people come over.
What Goes With It
A crisp green salad cuts through the richness beautifully, and crusty bread works if you want to catch every bit of sauce. Some people add cooked pasta or rice right into the casserole itself, which transforms it into something even heartier and more filling.
Small Tweaks That Work
Cooking is really about making a recipe your own, and this dish gives you room to play. If cream feels too heavy, half-and-half softens things without losing creaminess, and some people add a splash of white wine to the sauce for extra depth. You could swap spinach for kale, use fresh tomatoes in summer, or even add mushrooms for earthiness.
- Keep your Ritz topping airtight before baking so the crackers stay crispy and don't get soggy from the steam.
- If you have fresh basil or parsley on hand, a sprinkle after baking adds a fresh note that plays nicely against all that richness.
- Leftovers reheat beautifully on the stovetop with a splash of cream—you're not starting over, just warming through gently.
Save to Pinterest This casserole has a quiet way of becoming the meal people request, the one that travels to potlucks and shows up in group chats. Make it once, and you'll probably make it again.
Recipe Q&A
- → Can I use fresh chicken instead of rotisserie?
Yes, poached or baked chicken breast works well as a substitute for rotisserie chicken in this dish.
- → Is it possible to make a lighter version?
Swapping heavy cream for half-and-half reduces richness for a lighter casserole without sacrificing flavor.
- → What is the purpose of Ritz cracker crumbs?
The cracker crumbs create a buttery, crispy topping that contrasts nicely with the creamy interior.
- → Can I add pasta or rice for more substance?
Yes, stirring in cooked pasta or rice before baking adds heartiness and variety.
- → How long does the dish need to bake?
Bake uncovered at 375°F for 25 to 30 minutes until hot, bubbly, and the topping is golden brown.