I love this recipe because it’s rich, comforting, and oven-ready with very little prep. The combination of sour cream, creamy soups, and cheddar gives it that nostalgic, velvety texture I crave in a classic casserole. I appreciate how versatile it is—I can swap rice for noodles, add more veggies, or change up the topping depending on what I have on hand. It’s a true one-dish wonder that never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces 2 tablespoons unsalted butter 1 medium onion, finely chopped 2 cloves garlic, minced 8 ounces cremini mushrooms, sliced 1 cup sour cream 1 can (10.5 ounces) cream of chicken soup 1 can (10.5 ounces) cream of mushroom soup 1/2 cup chicken broth or stock 1 cup shredded cheddar cheese 1 cup frozen peas 2 cups cooked rice (long-grain) or egg noodles Salt and pepper to taste 1/2 cup crushed Ritz crackers 1 tablespoon melted butter
Directions
I begin by preheating the oven to 350°F and greasing a 9×13-inch baking dish. In a large skillet, I melt the butter and sauté the chopped onion until soft and slightly sweet. I add the garlic and cook until fragrant, then stir in the mushrooms and cook until they’ve released their moisture and started to brown.
Next, I add the chicken to the skillet and cook just until the outside is browned—it’s fine if it’s not fully cooked since it’ll finish in the oven. I stir in the sour cream, cream of chicken soup, cream of mushroom soup, and chicken stock, whisking until the sauce is smooth. I let it simmer briefly, then season with salt and pepper.
I fold in the frozen peas and cooked rice or egg noodles, mixing everything until coated. I pour the mixture into the prepared dish and sprinkle cheddar cheese on top.
For the topping, I mix crushed Ritz crackers with melted butter and scatter that over the cheese layer. I bake for 25–30 minutes, or until bubbly and golden. If I want an extra-crisp crust, I broil it for a minute or two at the end, keeping a close eye. After baking, I let it rest for a few minutes before serving.
I sometimes switch the rice for al dente egg noodles or even quinoa when I want something different. For a flavor boost, I mix in a few dashes of hot sauce or Dijon mustard into the sauce. I’ve also swapped peas for chopped broccoli or spinach. If I’m out of Ritz crackers, I use crushed cornflakes or panko breadcrumbs for a crunchy topping.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for about 15–20 minutes until warmed through, or I microwave individual portions for a minute or two. The topping softens slightly but still tastes great. It also freezes well—just let it cool completely, then wrap tightly and freeze for up to 2 months.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it earlier in the day and refrigerate it. I bake it just before serving or reheat it if it’s already cooked.
Can I use rotisserie chicken?
Absolutely. I shred leftover rotisserie chicken and stir it in with the sauce to save time.
Can I skip the mushrooms?
Yes, I leave them out or replace them with another vegetable like zucchini or bell peppers.
What’s the best substitute for cream of mushroom soup?
I sometimes use another can of cream of chicken or even cream of celery soup—it still turns out delicious.
Can I double this recipe for a crowd?
Yes, I double everything and use a larger baking dish or two 9×13-inch pans. It’s great for potlucks or family gatherings.
Conclusion
I love making this Neiman Marcus chicken casserole because it checks every box: creamy, cheesy, filling, and full of classic comfort. It’s easy enough for a weeknight and hearty enough to serve to guests. Whether I’m feeding my family or prepping for leftovers, this dish always delivers exactly what I’m craving—warmth, flavor, and that satisfying feeling only a good casserole can bring.
A creamy, cheesy Neiman Marcus chicken casserole packed with tender chicken, mushrooms, and buttery Ritz topping for the ultimate weeknight comfort dish.
Author:Sarah
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings
Category:Casserole
Method:Baking / Stovetop + Oven
Cuisine:American
Ingredients
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1/2 cup chicken broth or stock
1 cup shredded cheddar cheese
1 cup frozen peas
2 cups cooked rice (long-grain) or egg noodles
Salt and pepper, to taste
1/2 cup crushed Ritz crackers
1 tablespoon melted butter
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large skillet, melt butter over medium heat. Add onion and sauté 3–4 minutes until soft. Add garlic and cook another 30 seconds.
Add mushrooms and cook 5–7 minutes, until browned and fragrant.
Turn heat to medium-high. Add chicken and cook 5–6 minutes, just until lightly browned (not fully cooked).
Reduce heat. Stir in sour cream, cream of chicken soup, cream of mushroom soup, and chicken stock. Simmer 2–3 minutes, whisking until smooth.
Season with salt and pepper. Fold in peas and rice (or noodles), mixing to coat everything well.
Pour into the prepared baking dish. Top with cheddar cheese.
Mix crushed crackers with melted butter and sprinkle evenly over the cheese.
Bake 25–30 minutes until hot and bubbly. Broil for 1–2 minutes at the end for a golden crust, if desired.
Let rest 5–10 minutes before serving.
Notes
You can swap in cooked egg noodles for the rice if preferred.
Add a dash of hot sauce or Dijon mustard for extra depth of flavor.
Great for freezing or prepping ahead for easy weeknight meals.
