This Neiman Marcus chicken casserole has been a beloved comfort dish in my family for years. I first tasted a version of this creamy, crunchy casserole at a potluck where everyone raved about the crunchy Ritz topping and the rich, tangy filling. I adapted the proportions to suit weeknight schedules and the result has become our go-to for feeding a crowd without fuss. The combination of shredded cooked chicken folded into a luscious blend of cream cheese, sour cream and mayonnaise gives the dish a silky texture, while sharp cheddar and green onions add savory depth and a fresh bite.

I discovered this iteration during a rainy Sunday when I needed something easy, satisfying, and able to reheat well. It delivers that warm, homey mouthfeel — a little like a warm dip turned into dinner. The cracker topping browns to a perfect crunch under a golden sheen of butter, providing a contrast of texture that keeps people coming back for more. Serve it with a simple green salad or over rice for a full meal; my kids prefer it straight from the dish with extra green onion on top.

Ingredients

• Cooked chicken breast: 3 cups shredded (about 1 1/2 pounds cooked). Use rotisserie chicken for convenience or poach breasts and shred with two forks for a tender texture.
• Cream cheese: 8 ounces, softened. Full-fat gives best creaminess; brands like Philadelphia melt smoothly and add a mild tang.
• Sour cream: 1 cup. Full-fat sour cream creates richness and a gentle tang; light versions thin the filling slightly.
• Mayonnaise: 1/2 cup. Adds silkiness and moisture; choose your favorite brand — a classic mayo keeps the flavor balanced.
• Shredded cheddar cheese: 2 cups. Sharp cheddar provides punchy flavor; freshly shredded cheese melts better than pre-shredded blends.
• Green onions: 1/2 cup sliced (about 4–5 stalks). Adds brightness and a mild onion bite — reserve a few pieces for garnish.
• Garlic powder: 1/2 teaspoon. Evenly distributed powdered garlic gives background savory notes without wetting the mixture.
• Salt and pepper: To taste. Start with 1/2 teaspoon salt and 1/4 teaspoon black pepper and adjust after mixing.
• Crushed Ritz crackers: 2 sleeves (about 100–110 grams). The buttery flavor and fine crumb form an ideal crunchy topping.
• Butter: 1/2 cup melted (1 stick). Melted butter binds the cracker crumbs and browns to a golden crust.

Instructions

Preheat Your Equipment: Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) casserole dish with butter or nonstick spray so the filling doesn’t stick and the edges brown evenly. Mix the Cream Base: In a large bowl, beat the 8 oz softened cream cheese until smooth. Add 1 cup sour cream, 1/2 cup mayonnaise, 1/2 teaspoon garlic powder, and salt and pepper to taste. Whisk or fold until uniformly combined; the mixture should be glossy and spreadable. Fold in the Chicken and Cheese: Gently fold in the 3 cups shredded cooked chicken, 2 cups shredded cheddar, and the sliced green onions. Use a rubber spatula to combine without overworking; you want visible strands of chicken and flecks of onion and cheese for texture. Spread in the Dish: Transfer the mixture into the prepared 9×13 dish and spread it into an even layer. Smooth the top with an offset spatula to ensure the cracker topping sits evenly. Prepare the Cracker Topping: Place the 2 sleeves of crushed Ritz crackers in a bowl, pour the 1/2 cup melted butter over them, and toss to coat until the crumbs resemble wet sand. Sprinkle the cracker mixture evenly over the top of the filling. Bake to Perfection: Bake uncovered in the preheated oven for 25–30 minutes, or until the filling is bubbly around the edges and the cracker topping is golden brown. Rotate the dish halfway through baking if your oven has hot spots. Rest and Serve: Let the casserole rest for 5–10 minutes after removing it from the oven; this helps it set for cleaner serving and allows the filling to thicken slightly.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To freeze, cool completely, wrap the dish tightly with plastic wrap and a layer of foil, and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Reheat covered in a 325°F oven until warmed through (about 20–30 minutes for a chilled casserole). For a crisper topping after reheating, remove cover for the last 5–10 minutes of baking.

Ingredient Substitutions

For a lighter version, substitute low-fat cream cheese and light sour cream, though the filling will be a touch less rich. Greek yogurt can replace part of the sour cream for tang and protein — swap up to half the sour cream for full-fat Greek yogurt. If you need a gluten-free topping, substitute gluten-free buttery crackers or crushed cornflakes in the same volume as Ritz crackers. For added veg, fold in 1 cup thawed and drained frozen peas or 1 cup diced cooked broccoli.

Serving Suggestions

Serve warm alongside a crisp green salad dressed with lemon vinaigrette to cut the richness. Spoon the casserole over steamed rice for a hearty bowl, or pair with mashed potatoes for a comfort-food plate. Garnish with extra sliced green onions and a sprinkle of smoked paprika for color. This also works as a party dip — scoop with sturdy crackers or toasted baguette slices.

Cultural Background

While named after a luxury retailer, this casserole is a classic American comfort dish rooted in mid-20th-century casserole culture — when creamy, baked dishes with crunchy toppings became staples at family tables and potlucks. The Ritz cracker topping is a mid-century American touch that adds buttery crunch and became widespread with accessible packaged crackers. The combination of cream cheese and mayonnaise mirrors other retro comfort dishes that prized richness and ease.

Seasonal Adaptations

In spring and summer, lighten the dish with more green onions, a handful of fresh peas, and a squeeze of lemon. In autumn and winter, fold in roasted sweet corn or diced roasted butternut squash for an earthy sweetness. Holiday versions can include a layer of stuffing beneath the cracker crumb or a scattering of toasted pecans added to the topping for festive texture.

Meal Prep Tips

Assemble the casserole up to a day in advance and keep covered in the refrigerator; bring it to room temperature for 20 minutes before baking to shorten oven time. If preparing for freezing, assemble and freeze unbaked; freeze flat in a foil pan, then transfer to the freezer. Label with date and bake from thawed for best results. Portion into individual ovenproof ramekins for single-serve reheating during a busy workweek.

This casserole is effortless comfort: creamy, cheesy, and crowned with buttery crunch. It’s one of those dependable dishes that makes weekday dinners feel special and makes hosting easier. Put it on when you need something simple, satisfying, and beloved by kids and adults alike.