This Neiman Marcus Chicken Casserole has been a weekday lifesaver and a weekend crowd-pleaser in my kitchen for years. I first made it the winter after a busy holiday season when I needed something that felt indulgent but could be assembled quickly from pantry staples and leftover chicken. The moment the oven opened and the buttery Ritz topping met the warm, cheesy filling, everyone within sniffing distance gathered. It is the kind of dish that prompts requests to bring a pan to potlucks and that gets packed for a neighbor recovering from surgery.

What makes this dish special is the contrast of textures and the balance of familiar flavors. The filling is rich and silky from the cream cheese, sour cream, and mayonnaise, while shredded cheddar brings a sharp edge. Green onions add a fresh onion lift without overpowering, and the cracker topping becomes crisp and golden, providing the satisfying crunch that turns a simple casserole into comfort food perfection. Every bite is creamy, savory, and slightly crunchy — the sort of combination that feels like home.

Ingredients

• Cooked chicken breast: 3 cups shredded. Use leftover roasted or rotisserie chicken for the best results. If cooking fresh, poach two large boneless skinless breasts until just cooked through and shred with forks. Rotisserie chicken saves time and adds extra savory depth.
• Cream cheese: 8 ounces, softened. Full-fat brick-style is preferred for the creamiest texture; allow it to sit at room temperature for 20 minutes so it blends smoothly.
• Sour cream: 1 cup. Use full-fat for richness. Greek-style will yield a tangier, thicker filling but can be substituted one-for-one.
• Mayonnaise: 1/2 cup. A good-quality mayonnaise like Hellmann's or Duke's adds silkiness and helps the filling remain moist after baking.
• Shredded cheddar cheese: 2 cups. Sharp cheddar provides a bold flavor; for a milder taste use mild cheddar or a colby sharp blend. Freshly shredded melts better than pre-shredded blends that contain anti-caking agents.
• Green onions: 1/2 cup sliced. Use both white and green parts for mild onion flavor and color. If you prefer stronger onion notes, swap in a small diced yellow onion, sautéed until translucent.
• Garlic powder: 1/2 teaspoon. Ground garlic is ideal for even distribution. Add 1/2 teaspoon onion powder if you like more savory depth.
• Salt and pepper: To taste. Start with 1 teaspoon kosher salt and 1/4 teaspoon black pepper and adjust after mixing the filling.
• Crushed Ritz crackers: 2 sleeves, about 6 ounces total. The buttery crackers create the signature crisp topping; use the original Ritz for best results.
• Butter: 1/2 cup melted, to bind the cracker crumbs. Use unsalted and add a pinch of salt if your crackers are low in salt.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking dish with a little butter or nonstick spray. This temperature allows the filling to warm through and the topping to brown without separating the dairy. Greasing early also helps the casserole release cleanly after baking. Mix the base: In a large bowl, beat the softened cream cheese until smooth. Add the sour cream and mayonnaise, then stir in the garlic powder, salt, and pepper. Use a whisk or a stiff spatula to ensure there are no lumps. The cream cheese should be at room temperature to avoid pockets of unmixed cream cheese after baking. Fold in chicken and cheese: Gently fold the shredded chicken, shredded cheddar, and sliced green onions into the cream cheese mixture until evenly distributed. Taste and adjust seasoning. Folding rather than vigorous stirring keeps the chicken pieces intact for a pleasant bite and avoids overworking the mixture. Assemble in dish: Spread the combined mixture evenly into the prepared 9 by 13 inch dish, smoothing the top with a spatula so the cracker topping will adhere uniformly. Prepare and add topping: Place the crushed Ritz crackers in a bowl and pour the melted butter over the crumbs, mixing until the crumbs are evenly coated. Sprinkle the buttery cracker crumbs in an even layer over the top of the casserole. Press lightly so the crumbs make good contact with the filling. Bake: Bake uncovered in the preheated oven for 25 to 30 minutes, or until the filling is bubbling around the edges and the topping is a deep golden brown. The internal temperature should be hot throughout; 165 degrees Fahrenheit is a safe target if checking with a thermometer. Rest and serve: Remove from the oven and let rest for 5 to 10 minutes. Resting helps the filling set slightly so portions slice neatly. Garnish with extra sliced green onions if desired and serve warm.

Storage Tips

Cool the casserole to room temperature for no more than two hours before refrigerating. Store in an airtight container or cover the baking dish tightly with foil or plastic wrap. Refrigerated portions keep well for three days. For freezing, wrap the entire cooled casserole tightly in two layers of foil and then a freezer-safe bag for up to three months. To reheat a frozen portion, thaw overnight and bake covered at 325 degrees Fahrenheit until heated through; remove the cover in the last 10 minutes to restore crispness to the topping.

Ingredient Substitutions

If you want a lighter version, substitute low-fat cream cheese and reduced-fat sour cream and mayonnaise, though the texture will be less rich. For a gluten-free option, use gluten-free buttery crackers in place of Ritz. Swap cheddar for Monterey Jack or a smoked cheddar for a deeper flavor. If you prefer less mayonnaise, replace half of it with plain Greek yogurt for tang and protein. For a herbier profile, add 1 teaspoon dried thyme or 2 tablespoons fresh parsley to the filling.

Serving Suggestions

Serve alongside a crisp green salad or steamed green beans to balance the richness. Mashed potatoes or buttery rice also make comforting companions. For a brunch twist, serve smaller portions on toasted English muffins with a sprinkle of chives. Garnish with extra sliced green onions or chopped parsley for color and a bright flavor contrast.

Cultural Background

This casserole is associated with classic American comfort cooking and has roots in mid-20th century home entertaining where creamy, baked dishes topped with crackers or breadcrumbs were commonplace. The combination of cream cheese and mayonnaise reflects a style of American cookery that favors convenience and approachable textures. Over the decades, casseroles like this have become communal favorites at potlucks and family gatherings across the United States.

Seasonal Adaptations

In summer, lighten the dish with low-fat dairy and add fresh sweet corn and diced bell pepper. In the fall, fold in roasted butternut squash and replace some cheddar with gruyere for a nuttier flavor. During holidays, add 1/2 teaspoon poultry seasoning and a handful of chopped toasted pecans to the cracker topping for a festive touch.

Meal Prep Tips

Prepare the filling up to 24 hours in advance and keep refrigerated. When ready to bake, transfer to the greased dish, add the cracker topping, and bake as directed. Portion into individual oven-safe containers for single-serve reheating, which is ideal for lunches and quick dinners. Use shallow, airtight containers so portions cool quickly and reheat evenly.

This casserole is one of those dependable dishes that carries memories with every bite. Whether you bring it to a potluck, serve it on a rainy weeknight, or make it for a recovering friend, it delivers warmth, comfort, and that unmistakable buttery crisp on top. I hope you make it your own and discover the small tweaks that make it perfect for your table.