Neiman Marcus Chicken Casserole: Classic Comfort Dish Recipe
A creamy, cheesy Neiman Marcus chicken casserole packed with tender chicken, mushrooms, and buttery Ritz topping for the ultimate weeknight comfort dish.
- 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.
