Easy Chicken Cheez-It Casserole (No-Fail Recipe!)

There are nights when only true comfort food will do, and this chicken Cheez-It casserole is exactly that. Think tender bites of chicken tucked into a creamy, cheesy sauce, all covered with a buttery blanket of salty Cheez-It crackers that bake up shatteringly crisp.

This is the kind of dish that makes the whole house smell cozy and brings everyone to the table fast. It is perfect for busy weeknights, potlucks, or dropping off as a freezer meal for a friend. In this guide I will walk you through the classic version plus my favorite from-scratch upgrade so you get no-fail results every time.

Why You’ll Love This Recipe

This chicken Cheez-It casserole hits that sweet spot of being incredibly easy yet totally crave worthy. You get a rich, creamy chicken filling, a salty cheesy crunch on top, and it all bakes in one casserole dish for a low-stress, high-reward dinner.

The Ultimate Upgrade: From-Scratch Cream Sauce

The base recipe uses cream of chicken or mushroom soup for speed, which is great on a hectic night. When I have a few extra minutes though, I swap the canned soup and sour cream for a homemade cream sauce made with butter, flour, milk, chicken broth, cream cheese, sharp cheddar, and sautéed onions and garlic. The roux keeps the sauce smooth so it does not separate, the cream cheese adds gentle tang, and you get full control over sodium and flavor.

• Kid-Friendly Favorite: Creamy chicken filling and Cheez-It crackers almost guarantee clean plates from picky eaters.
• Perfect for Potlucks: A sturdy potluck recipe that travels well and reheats beautifully.
• Weeknight Winner: An easy weeknight dinner, especially if you start with rotisserie chicken or other cooked chicken.
• Amazingly Versatile: Simple to customize with veggies, pasta, different cheeses, or fun Cheez-It flavors.

I first tried the from-scratch sauce on a whim when I was out of canned soup, and my family immediately preferred it. Once you taste the velvety texture and deeper flavor, you will see why.

Ingredients

• 2 pounds chicken breast
• 2 cans cream of chicken or mushroom soup
• 1 cup chicken broth, low salt
• 16 ounces sour cream
• 16 ounces box of cheez-it crackers
• 1 1/2 sticks butter, melted
• 3 cups sharp cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Ingredient Notes & Substitutions

Chicken: The recipe calls for chicken breast, which keeps things lean and familiar. You can absolutely swap in shredded or chopped rotisserie chicken for a shortcut that makes this feel almost effortless. Boneless skinless chicken thighs also work very well if you like a bit more flavor and juiciness in your cooked chicken.

Cheese: Sharp cheddar cheese gives this casserole that classic, cheesy comfort food flavor. For a meltier pull, try using part Colby or Monterey Jack along with the cheddar. A mix adds a nice balance of sharpness and creaminess.

Crackers: Classic Cheez-It crackers are the star, but you can play with flavors. White Cheddar or Pepper Jack Cheez-Its add a twist, especially if you enjoy a little heat. If you love cracker topped casseroles, you might also enjoy our popular Ritz Cracker Chicken Casserole for a buttery Ritz version.

Soup: Cream of chicken soup keeps the flavor profile straightforward, but cream of mushroom, celery, or cheddar all work too. Use what you have or what your family prefers. If you would rather skip canned soup altogether, check out the from-scratch sauce section below for a fully homemade creamy base.

How to Make chicken cheez it casserole

1. Prep the pan and oven: Lightly coat a 9×13 inch pan with non-stick cooking spray so the layers release easily. Preheat your oven to 375 degrees F so it is ready to bake once the casserole is assembled.
2. Cut the chicken: Slice the chicken breast into bite sized pieces. Aim for evenly sized cubes so they cook at the same rate and stay tender.
3. Cook and season the chicken: In a skillet over medium heat, brown the chicken pieces until they are no longer pink in the center and just starting to turn lightly golden on the edges. As they cook, sprinkle in the garlic powder and onion powder so the seasoning has a chance to bloom in the pan. It is crucial to use fully pre-cooked chicken here, using raw chicken directly in the casserole can make it watery and unevenly cooked. Once done, set the chicken aside.
4. Make the cracker topping: Melt the butter, then open the Cheez-It bag and gently crush the crackers right in the bag with a rolling pin or your hands. They should be broken into pieces, not powdered crumbs, for the best crunch. Transfer the crushed crackers to a bowl, pour the melted butter over them, and toss until everything is well coated. Set this buttery mixture aside.
5. Stir together the creamy filling: In a separate bowl, combine the cream of chicken or mushroom soup, sour cream, chicken broth, and 1 cup of the sharp cheddar cheese. Mix until you have a smooth, creamy sauce. This will bake into a rich, savory filling around the chicken.
6. Assemble the casserole: Press half of the buttery Cheez-It mixture firmly into the bottom of your prepared 9×13 pan to create a crunchy base. Spread the cooked chicken evenly over this layer. Pour the soup mixture over the chicken, making sure it seeps down into the gaps. Sprinkle the remaining cheddar cheese over the top, then finish with the rest of the Cheez-It cracker mixture for a generous topping.
7. Bake: Place the casserole in the preheated 375 degree F oven. Bake for about 30 to 45 minutes, until the filling is hot and bubbly around the edges and the Cheez-It topping is a deep golden brown. The aroma will be cheesy and toasty.
8. Optional add-ins: If your family enjoys them, you can fold in sautéed onions or diced bell pepper with the chicken or sauce layer before baking. I skip them when cooking for kids who prefer their casseroles simple, but they add nice sweetness and color for those who like more veggies.

How to Make This Casserole Without Canned Soup

If you prefer a fully homemade creamy chicken filling, this simple from-scratch sauce replaces the canned soup, sour cream, and broth in the main recipe. You will still get that creamy chicken filling and buttery cracker topping, just with a scratch made base.

Ingredients for the From-Scratch Sauce

• 4 tablespoons butter
• 1 small onion, finely chopped
• 2 to 3 cloves garlic, minced
• 4 tablespoons all purpose flour
• 1 1/2 cups milk
• 1 cup chicken broth
• 4 ounces cream cheese, softened and cubed
• 1 1/2 to 2 cups sharp cheddar cheese, shredded
• Salt and black pepper, to taste

Steps for the Sauce

1. Sauté aromatics: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes. Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant.
2. Make the roux: Sprinkle the flour over the onion and garlic and stir well. Cook this mixture for 1 to 2 minutes, stirring constantly, until it smells slightly nutty. This step keeps the sauce velvety and prevents it from tasting floury.
3. Add liquids: Slowly whisk in the milk and chicken broth, a little at a time, whisking constantly so there are no lumps. Continue cooking and stirring until the mixture thickens to a smooth, pourable sauce that coats the back of a spoon.
4. Finish with cheese: Reduce the heat to low and add the cream cheese. Stir until completely melted and smooth, then add the shredded sharp cheddar cheese. Stir again until melted and the sauce is glossy. Season to taste with salt and pepper. Use this sauce in place of the canned soup, sour cream, and chicken broth in the main recipe, combining it with the chicken just as you do with the original creamy mixture.

This version gives you a richer flavor and a creamier, more stable texture. It is also a great option if you are watching sodium, since you can control the salt level yourself. For more background on why limiting sodium matters, you can check the American Heart Association’s guidance on how to full control over sodium in everyday cooking.

A Guide to the Best Chicken for Your Casserole

Using Rotisserie Chicken (The Time-Saver)

Rotisserie chicken is my go to for nights when I need an easy weeknight dinner but still want homemade comfort food. Remove the skin and bones, then shred or chop the meat. You will want about 4 to 5 cups of shredded chicken for this casserole. Since it is already seasoned, taste your filling before adding extra salt.

Cooking Chicken Breast or Thighs

If you are starting from raw chicken breast or thighs, dice them into small, even pieces before browning in a skillet as described in the main recipe. Cook just until no longer pink and lightly golden so they stay juicy. Season the pieces with salt, pepper, garlic powder, and onion powder while they cook to build flavor from the beginning.

If you would like more step by step detail or alternate cooking methods like baking or poaching, take a look at our simple guide to perfectly cooked chicken breast.

Can I Use Canned Chicken?

You can use canned chicken if convenience is the top priority. Just be sure to drain it very well and pat it dry with paper towels. Excess liquid is one of the biggest reasons casseroles turn watery, so you want the chicken as dry as possible before mixing it with the creamy filling.

Pro Tips & Troubleshooting

Pro Tips for Success

• Do not pulverize the topping: Crush the Cheez-It crackers lightly and leave some larger pieces. A mix of textures gives you that signature crunchy topping instead of a dense crumb.
• Season at every step: Seasoning the chicken as it browns, then tasting and adjusting the sauce before baking, creates deeper flavor than adding salt at the end.
• Adjust sauce consistency: If your cream mixture looks overly thick or stiff before assembling, stir in a small splash of milk or broth until it is creamy and easy to pour.
• Shred your own cheese: Pre shredded cheese often has anti caking agents that can make the sauce grainy. Shredding a block of cheddar gives you a smoother, silkier melt.
• Use fully cooked chicken: Always start with cooked chicken. Raw chicken will release juices as it bakes, which can make the casserole watery and affect the texture.

Troubleshooting Common Issues

• Why is my topping soggy? The most common cause is mixing the crackers and butter too far in advance or covering the casserole while it is still steaming hot. Mix the melted butter and crushed crackers right before assembling and baking. After baking, let the casserole rest for several minutes before covering it for storage so steam does not get trapped against the topping.
• Why is my casserole dry? This usually happens if the chicken is overcooked before it goes into the oven or if there is not quite enough sauce. Cook the chicken just until done, not hard and dry. If your filling looks very thick before baking, loosen it with an extra splash of broth or milk so it can stay creamy in the oven.
• Why is my casserole watery? Using raw chicken or very wet ingredients is the main culprit. Always use pre cooked chicken and drain canned ingredients very well. If you add vegetables like mushrooms or frozen veggies, cook off their extra moisture first before mixing them into the filling.

Serving & Storage

Serving Ideas

• A crisp green salad with a tangy vinaigrette to cut through the rich creamy chicken filling.
• Steamed or roasted vegetables like broccoli, green beans, or asparagus. For a full comfort food spread, this pairs beautifully with a classic green bean casserole.
• Serve alongside rice or mashed potatoes if you want to stretch the casserole for a crowd.
• Finish each serving with a sprinkle of fresh parsley or chopped chives for a pop of color and freshness.

Storage and Make-Ahead Instructions

To Make Ahead: Assemble the casserole as directed but stop before adding the final Cheez-It topping. Cover the dish tightly with foil and refrigerate for up to 2 days. When ready to bake, mix the crushed crackers and melted butter, sprinkle on top, and bake at 375 degrees F. Since it is starting cold, add about 10 to 15 minutes to the baking time until it is hot and bubbly.

To Store Leftovers: Let the casserole cool slightly, then cover the dish with foil or transfer portions to airtight containers. You can safely refrigerate for up to 4 days.

To Freeze: You can freeze the casserole baked or unbaked, but it is best to leave off the cracker topping until just before baking so it stays crisp. Wrap the dish tightly in a layer of plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

To Reheat: For the best texture, the oven is best for reviving the crispy topping. Cover loosely with foil and warm at 350 degrees F until heated through and the center reaches 165 degrees F. For single servings, the microwave works fine, just know the topping will soften.

Conclusion

This chicken Cheez-It casserole is everything you want in a cozy dinner. Creamy, cheesy, savory, with a buttery cracker topping that keeps everyone coming back for seconds. It is simple enough for a Tuesday night but special enough to bring to a potluck or share as a make-ahead casserole with friends.

Whether you stick with the classic cream of soup version or level it up with the from-scratch sauce, you end up with a no-fail recipe that feels like a hug in a pan. If your crew loves cheesy chicken, be sure to check out our fan-favorite Million Dollar Chicken Bake next. If you try this casserole, leave a comment and let us know how you made it your own.

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