Creamy Ranch Chicken Casserole Recipe

4.87 from 45 votes

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This Creamy Ranch Chicken Casserole recipe is SO simple to make! Pop it in the oven and enjoy a tasty and simple chicken casserole dinner tonight. Enjoy!

Chicken Casserole

Chicken Casserole

If you need an easy and simple dinner with only a few minutes of prep, this Creamy Ranch Chicken Casserole is your ticket! Minimal ingredients, maximum flavor that the whole family will enjoy. Serve with some Butter Rice and Maple Glazed Carrots for the perfect meal!

As most busy moms, dads and old-school grandmas will tell you, there isn’t anything much more beloved than a chicken casserole. I love a good casserole and I always forget how easy they are!! This particular recipe is a Ranch version of my Swiss Chicken Bake, but instead of using homemade cream of chicken soup, I used the can because I had it on hand. Both ways are delicious! See my notes below on making this from scratch.

Raw Chicken in Casserole Dish

Main Ingredients Needed

Most casseroles, especially chicken casserole recipes consist of three main parts: the chicken, the sauce and some sort of crispy topping.

  • Chicken – An essential part of this recipe, obviously by the title. I love using chicken tenders because they cook much faster than an actual chicken breast. Be aware that your cooking time will increase if you’re using whole chicken breasts. Chicken cutlets would work well and have the same cooking time as listed below. If you only have the thicker chicken breast, feel free to cube it up and throw it in the bottom of the 9×13 dish.
  • The Sauce – the creamy sauce for this casserole is made up of Cream of Chicken soup, Sour Cream, Ranch Seasoning, and Cheese. All four of these ingredients are mixed together to make the most delicious slather for chicken that there ever was.
  • The Topping – I tend to gravitate towards crushed Ritz crackers for any casserole topping because they create a perfectly crunchy and buttery top, but feel free to use club crackers, soda crackers, french fried onions or even corn flakes (a la funeral potatoes).

For other family-friendly recipes, try my Red and Green Enchiladas, my Crockpot Italian Chicken Pasta or my Best Lasagna Recipe ever! All crowd-pleasers and super delicious!

Cream of Chicken, Sour Cream, Ranch Seasoning, and Cheese Mixture

How to Make this Chicken Casserole Recipe

You only need about 10 minutes of prep to get this casserole ready for the oven! Don’t forget the exact measurements and directions are listed in the recipe card below.

  1. Preheat your oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray.
  2. Spread the chicken pieces into the bottom of the pan.
  3. Stir cream of chicken soup, sour cream, ranch seasoning, and cheese together in a large bowl.
  4. Spread creamy mixture over chicken evenly. It doesn’t look good now but trust me, when it comes out of the oven it will look like heaven.
  5. Crush Ritz Crackers and top casserole. You’re looking for medium to small pieces.
  6. Bake 25-35 minutes or until chicken is thoroughly cooked. Enjoy on its own or with rice.

Cream of Chicken, Sour Cream, Ranch Seasoning, and Cheese Mixture on Chicken

Can I make this in advance?

Yes! Simply make according to recipe directions and store covered in the refrigerator for up to 24 hours. If you are planning on storing it longer than that, I’d recommend adding the crushed crackers right before baking.

Close Up of Recipe

Storing and Reheating Leftovers

This chicken casserole recipe can last 3-4 days, stored in the refrigerator covered. To reheat, bake at 325-350 degrees F for 20-30 minutes. Or for individual portions, you can nuke it in the good ol’ microwave. Either way, be careful because contents WILL be hot.

Can you freeze casserole?

Yes, you absolutely can! Put together the whole casserole, minus the topping, seal in an airtight container and then freeze, unbaked. When ready to bake, thaw, then add the Ritz topping and bake.

Thaw it out in the fridge the day before baking or reheating.

If you want to freeze a baked casserole, follow the directions, let cool completely and then freeze.

Close Up of Casserole

Be sure to pin, save, email, bookmark or share this recipe because it’s one you’re going to keep coming back to again and again! Have a great day, friends!

4.87 from 45 votes

Creamy Ranch Chicken Casserole Recipe

This Creamy Ranch Chicken Casserole recipe is SO simple to make! Pop it in the oven and enjoy a tasty baked casserole dinner tonight. Enjoy!
servings 6 servings
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients

  • 2 lbs. chicken tenderloins
  • 10 1/2 oz. cream of chicken soup 1 can
  • 1 1/2 cups sour cream
  • 1 oz. ranch seasoning packet
  • 1/2 cup cheddar cheese grated
  • 40 Ritz crackers crushed

Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Spread chicken into the bottom of the pan. 
  • In a separate bowl, stir cream of chicken soup together with sour cream, ranch seasoning, and cheese. Spread over chicken evenly. 
  • Top with crushed crackers and bake 25-30 minutes or until chicken is thoroughly cooked. Enjoy on its own or with rice.

Nutrition

Calories: 465kcal | Carbohydrates: 21g | Protein: 37g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 974mg | Potassium: 973mg | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 2.3mg | Calcium: 170mg | Iron: 1.6mg
Course: Casserole, Dinner
Cuisine: American
Keyword: Chicken Casserole, Chicken Casserole Recipe, Chicken Casserole Recipes

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Recipe Rating




196 Responses
  1. Terri B

    Tried this and found the sour cream to be a little overwhelming. I do like sour cream normally. I was thinking of swapping that it with cream of celery soup. What are your thoughts?

  2. Carla Brandt

    5 stars
    I made this recipe for my daughter who LOVES everything ranch and chicken. She is now OBSESSED and requests this recipe all the time. I love using a rotisserie chicken, so easy and flavorful.

  3. Julie Robinson

    5 stars
    This looks like something my super fussy eater son might like. He really only likes chicken and Italian food, but will tolerate other meats. He hates most veggies, and fruits. He is 26 years old, but was a 1lb. 23 week premie twin when he was born and spent 41/2 months in the hospital, so he had quite a bit of things to overcome. Thanks for making these simple recipes that especially appeal to fussy eaters!!

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  30. Kelly Banks

    5 stars
    So I have made this a fee times. So good. The first time I did it exactly how it says. Then the second time I forgot Ritz and didn’t have anything else to to use and I mean nothing, but it still came out better than I thought. My boys had anything chicken like this unless it’s nuggets but man they loved it. I’m actually gonna make this again tonight the kids voted on it.

  31. Lana

    5 stars
    This dish really hit the spot on a cold winter night. I added small potatoes cut up in with it. the sauce with cheese made them taste so good. This is a keeper.

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  36. Nita

    Can I use chicken thighs instead of the chicken tenders and if so would you recommend the boneless skinless or could I use the bone in thighs?

  37. Vye Marshall

    Can you put a layer of leftover already cooked rice in the bottom of the dish before putting in the chicken so it’s all cooked in one dish?

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  39. Mary J Burton

    Oh gosh! Another must make recipe! So many of your creations are the perfect change for making at an assisted living facility where I work. Easy prep, basic ingredients and they look so tasty!
    Thank you for sharing!

  40. Stephanie Adkins

    Can I half this recipe?? I only have a 1.5lb bag of chicken tenders and didn’t want to use the whole thing on one recipe. Also, only two of us will be eating this!

  41. Linda

    5 stars
    Made this for dinner and it was a hit. All 3 of my kids loved it. Especially my 2 year old who is very picky.

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  43. Jamie

    5 stars
    Really good. I didn’t have any Ritz crackers so I used bread crumbs instead and used cream of bacon soup. I also added some bacon bits to the cheese. Everyone loved it. Will be making it again.

  44. Nora

    I see under several comments the question was asked do you cover it with foil while baking it and I never saw an
    answer. Do you cover it?

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