Save The first time I made a casserole inspired by Marry Me Chicken, I wasn't even trying to impress anyone, just myself on a Thursday night when my fridge was overflowing with cream cheese and leftover rotisserie chicken. What started as me tossing random ingredients into a skillet turned into something so rich and satisfying that I immediately thought, this needs to happen again. There's something about the combination of sun-dried tomatoes, that creamy sauce, and the buttery crunch of Ritz crackers that transforms simple ingredients into pure comfort. I've since learned this dish has a way of making people linger at the dinner table longer than expected.
I remember bringing this to a potluck once and watching my usually skeptical brother go back for thirds, then asking if I'd finally learned how to cook. The casserole dish came back completely empty, and honestly, that's the highest compliment I've ever received at a gathering. Since then, I've made it probably two dozen times, and it's never once disappointed.
Ingredients
- Cooked chicken breast, 3 cups shredded or cubed: Rotisserie chicken is genuinely your shortcut here, and there's absolutely no shame in taking it. If you poach your own, you'll have control over the seasoning, but either way, make sure it's not dry or this whole thing suffers.
- Sun-dried tomatoes, 1 cup drained and chopped: These little flavor bombs are what make this casserole actually interesting instead of just another cream sauce situation. Don't skip them, and if you have ones packed in oil, drain them well or your sauce gets greasy.
- Baby spinach, 2 cups roughly chopped: This wilts down so dramatically you could probably add more and no one would know. It's your green vegetable insurance policy and it actually adds nutritional value.
- Yellow onion, 1 small finely diced: Don't use pre-diced or you'll lose that sharp onion flavor once it cooks down. A minute with a knife is worth the difference it makes.
- Garlic, 3 cloves minced: Fresh garlic makes this smell incredible as it hits the hot oil, and that smell is half the experience of cooking this dish.
- Heavy cream, 1 cup: This is where the luxury comes from, but if you're nervous about the richness, half-and-half genuinely works and no one will judge you.
- Low-sodium chicken broth, 1 cup: Low-sodium is crucial here because you're also adding cheese and Ritz, so you don't want this ending up salty.
- Shredded mozzarella cheese, 1 cup: Use real shredded cheese if you can, not the stuff from a green can. It actually melts smoothly into the sauce instead of getting clumpy.
- Grated Parmesan cheese, 1/2 cup: The sharpness here balances out all that cream and richness, and it honestly elevates the whole thing.
- Cream cheese, 4 oz softened: This is your secret weapon for a sauce that feels silky and stays together. Let it sit on the counter for twenty minutes before you start cooking.
- Dried Italian herbs, 1 teaspoon: Fresh would be lovely if you have it, but dried works perfectly fine here and doesn't require you to have a garden.
- Crushed red pepper flakes, 1/2 teaspoon optional: I always use them because that little heat against the richness keeps your palate interested. This is completely optional, but I think the dish asks for it.
- Kosher salt and freshly ground black pepper, 1/2 teaspoon each: Taste as you go because between the cheese, broth, and Ritz topping, you need to be careful not to over-salt.
- Olive oil, 2 tablespoons: Just enough to get your vegetables softened without making the whole thing greasy.
- Ritz cracker crumbs, 1 1/2 cups about 1 sleeve crushed: Crushing these yourself takes maybe thirty seconds and they stay crunchier longer than if you buy pre-crushed. Some people crush them fine, I like mine a little chunky for texture.
- Unsalted butter, 4 tablespoons melted: This is what makes the topping actually delicious instead of just crispy. Mix it with the cracker crumbs and you get that buttery indulgence.
- Fresh parsley, 2 tablespoons chopped optional for garnish: It's optional but it looks beautiful scattered on top and adds a fresh note at the very end.
Instructions
- Get your oven and dish ready:
- Preheat to 375 degrees and lightly grease a 9 by 13 baking dish. I use a little butter on a paper towel and it takes ten seconds, but spray works if you have it.
- Start your flavor base:
- Heat olive oil in a large skillet over medium and add your diced onion. Let it cook for about three minutes until it's softened and starting to smell sweet, then add your minced garlic and cook for just one more minute. This is the exact moment your kitchen smells like something restaurant-worthy.
- Add the sun-dried tomatoes and spinach:
- Stir in your chopped sun-dried tomatoes and spinach and let them cook down for about two minutes until the spinach looks dark and wilted. This is when the color changes and it starts looking like actual food instead of raw ingredients.
- Make the creamy sauce:
- Lower your heat slightly and add that softened cream cheese, stirring it constantly until it's completely melted and smooth with no lumps. Pour in your heavy cream and chicken broth, then season with Italian herbs, red pepper flakes if you want them, salt, and pepper. Let it simmer for two minutes just to let everything get acquainted.
- Melt in the cheeses:
- Add your mozzarella and Parmesan and stir until they're completely melted and your sauce looks creamy and luxurious. If you rush this step you'll end up with stringy cheese instead of a smooth sauce, so take your time.
- Combine with the chicken:
- Stir in your cooked chicken and mix until everything is evenly coated in that gorgeous sauce. Taste it now and adjust seasoning if you need to, because this is your last chance to fix anything.
- Assemble in the baking dish:
- Spread your chicken mixture evenly in your prepared baking dish, making sure there's a relatively even layer.
- Make the cracker topping:
- In a bowl, toss together your Ritz cracker crumbs and melted butter until all the crumbs are coated and looking kind of crumbly and rich. Sprinkle this evenly over the entire casserole.
- Bake until golden:
- Put it in the oven uncovered for 25 to 30 minutes, until the whole thing is hot and bubbly around the edges and the topping is golden brown. You can tell it's done when you start smelling it from across the kitchen and your patience officially runs out.
- Rest before serving:
- Let it sit for five minutes after you pull it out of the oven. This isn't just tradition, it actually helps everything set up so you get clean scoops instead of a soupy mess. Top with fresh parsley if you want to make it look like you tried extra hard.
Save There was this one time I made this casserole on a night when everything felt overwhelming, and something about standing at the stove stirring cream and cheese and watching it transform into something warm and real felt like the best kind of therapy. Food has this way of pulling you back to the present moment, and this dish especially seems to do that.
Why This Became a Favorite
The genius of this casserole is that it doesn't feel like you're trying too hard but somehow tastes like you spent the whole day cooking. The marriage of sun-dried tomatoes and creamy sauce shouldn't work as well as it does, but somehow it creates this sophisticated comfort that appeals to everyone from picky eaters to actual foodies. I think it's because it has enough elegance from the cream cheese and cheeses to feel special, but the Ritz topping keeps it from ever getting too precious or pretentious.
Making It Your Own
One of the beautiful things about this recipe is how forgiving it is to substitutions and additions, as long as you understand what you're changing. I've added cooked pasta to make it heartier for hungrier crowds, and it transforms into more of a baked pasta situation that's equally delicious. You could also stir in cooked rice if you wanted something different, though I'd reduce the broth slightly so it doesn't get too wet.
Serving and Pairing Ideas
This casserole is honestly perfect on its own, but it sings when served alongside a crisp green salad that cuts through all the richness with some acid and crunch. The bright flavors of a salad actually make you appreciate the creaminess of the casserole more, and it feels more like a complete meal instead of just carbs and cheese. If you're feeling fancy, a chilled glass of Chardonnay next to this makes everything feel like you're dining somewhere nicer than your own kitchen.
- A simple arugula salad with lemon dressing is the perfect counterpoint to all that richness.
- Crusty bread for soaking up any sauce that pools at the bottom is absolutely worth having on the table.
- Save any leftovers in the fridge where this actually gets better after a day because all the flavors settle and deepen.
Save This casserole somehow ended up being one of those dishes that people request specifically, the kind that makes you feel like a genuinely good cook. It's proof that you don't need complicated techniques to make something that tastes like you absolutely know what you're doing.
Recipe FAQs
- → Can I use fresh tomatoes instead of sun-dried?
Fresh tomatoes can be used but will add more moisture, so reduce broth slightly to keep sauce creamy.
- → Is rotisserie chicken suitable for this dish?
Yes, rotisserie chicken is a convenient option that works well for this casserole.
- → How can I make the topping crispier?
Ensure the cracker crumbs are evenly coated with melted butter and bake uncovered until golden brown for a crunchy texture.
- → Can I prepare this casserole ahead of time?
Yes, assemble and refrigerate before baking; add extra baking time if baking from cold.
- → What can I serve alongside to complement this dish?
A crisp green salad or steamed vegetables and a chilled glass of Chardonnay pair nicely with the casserole.