Ingredients
Scale
- 3 cups Cooked chicken, shredded or cubed (Leftover rotisserie or baked chicken works great)
- 1 packet Ranch seasoning mix (1 ounce)
- 2 cups Shredded cheddar cheese, divided (1.5 cups for mixing, 1/2 cup for topping)
- 1 cup Sour cream (Room temperature)
- 1 can Cream of chicken soup (10.5 oz, shaken)
- 2 cups Cooked rotini pasta, drained and slightly cooled
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/4 tsp Salt (start with this amount and adjust to taste)
- 1/4 tsp Pepper (start with this amount and adjust to taste)
- 1/2 cup Crushed buttery crackers (such as Ritz, crushed finely)
- 2 tbsp Melted butter, cooled slightly
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray or a light coating of butter.
- In a large bowl, combine the cooked chicken, ranch seasoning mix, cream of chicken soup, and sour cream. Stir until smooth and evenly blended.
- Add the garlic powder, onion powder, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Fold in the cooked rotini pasta and 1.5 cups of shredded cheddar cheese. Mix until fully combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
- In a small bowl, mix crushed buttery crackers with melted butter until lightly moistened. Sprinkle evenly over the cheese layer.
- Bake uncovered for 30 minutes, until casserole is bubbly and top is golden brown.
- Let rest 5–10 minutes before serving.
Notes
- For extra creaminess, swap half the sour cream for plain Greek yogurt.
- For a crunchier top, broil the last 1–2 minutes, watching closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Casserole
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg