Ritz Crackers Make My Favorite Retro Chicken Casserole Even Better

Spray a 9x13-inch casserole dish with nonstick spray or grease with extra butter.

Melt 4 tablespoons of the butter in a large skillet set over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 7 minutes. Stir in the chicken, condensed soup, sour cream, broth, Dijon mustard, garlic powder, pepper, and salt. Transfer to the greased baking dish and spread in an even layer; set aside.

Wipe the skillet clean. Over medium heat, melt the remaining 8 tablespoons butter in the skillet. Remove from the heat, then add the crackers and toss until evenly coated. Sprinkle the buttery cracker crumbs evenly over the chicken filling.

Bake the casserole until bubbly and the cracker topping is golden brown, about 30 minutes. Garnish with the sliced green onions, if using, and serve. Refrigerate leftovers in an airtight container for up to 3 days. Love the recipe? Leave us stars and a comment below!