Neiman Marcus-Style Chicken Casserole
Neiman Marcus-Style Chicken Casserole is creamy, cheesy, and crunchy. It’s a retro-inspired favorite that is packed with rotisserie chicken, melty cheese, crispy bacon, crunchy almond slivers, and more. Best of all, this one-pot meal comes together with minimal prep and maximum flavor.
Ingredients
Chicken Casserole Base
- 4 cups (around 20 ounces) shredded rotisserie chicken (See Tip 1)
- 10.5 ounce can of cream of mushroom soup (See Tip 2)
- 1 cup (8 ounces) sour cream (See Tip 3)
- 1 cup (4 ounces) shredded cheddar cheese (See Tip 4)
- ½ cup (1 ounce) sliced green onion tops
- ½ cup (2 ounces) toasted slivered almonds (See Tip 5)
- 6 slices bacon, cooked, drained, and crumbled
- 1 cup (around 5 ounces) frozen green peas (See Tip 6)
Topping
- 1 cup crushed Ritz crackers (24 to 28 crackers or around 3 ounces) (See Tip 7)
- ¼ cup (2 ounces) unsalted butter, melted
- ½ cup (2 ounces) shredded Monterey Jack cheese
Instructions
Chicken Casserole Base
- Preheat oven to 375°F. Spray a 9x13-inch oven-safe casserole dish with nonstick cooking spray. Set aside.
- In a large bowl, add the chicken, cream of mushroom soup, sour cream, cheddar cheese, green onions, almonds, bacon, and frozen peas. Stir until fully combined.
- Transfer the mixture to the prepared casserole dish, and spread into an even layer. Cover with aluminum foil. (See Tip 8)
- Bake in the preheated 375°F oven for 30 minutes, or until bubbly.
Topping
- While the casserole is baking, combine Ritz cracker crumbs and melted butter in a small bowl.
- Remove the casserole from the oven and discard the aluminum foil.
- Sprinkle the top with shredded Monterey Jack cheese. Top with prepared Ritz cracker crumbs.
- Return to the 375°F oven for an additional 10 minutes or until the cheese is melted and the top is golden brown.
- Yield: 6 servings. (See Tip 9)
Video
Tips/Notes
- I used the white meat from a rotisserie chicken purchased from Sams. The chicken was tender, juicy, and flavorful. The shreds were a bit long, so I cut them into 1-inch pieces for a more cohesive presentation.
- You can substitute cream of chicken soup for the cream of mushroom soup. Alternatively, you can skip the canned soup and use 1 cup of béchamel sauce.
- I used light sour cream, but feel free to use full-fat sour cream in this recipe.
- I used extra-sharp cheddar cheese. However, sharp or mild cheddar cheese will work fine.
- Toast the slivered almonds at 350°F for 8 minutes. Watch carefully to ensure the almonds don't burn.
- There is no need to thaw or cook the green peas before adding them to the casserole mixture. They will cook as the casserole cooks.
- You can substitute Panko breadcrumbs for the Ritz Cracker crumbs.
- The casserole can be made in advance up to the point where the mixture is transferred to the casserole dish. Cover with foil and refrigerate for up to a day. Add 10 to 15 extra minutes on the first bake if cooking it straight from the refrigerator.
- Leftovers are excellent. Cover and refrigerate for up to 3 days. Reheat at 350°F for 10 to 15 minutes or until heated through. If you're not concerned about retaining the crispiness of the topping, you can reheat the leftovers in the microwave.
Nutrition
Calories: 613kcalCarbohydrates: 20gProtein: 43gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 161mgSodium: 931mgPotassium: 897mgFiber: 3gSugar: 4gVitamin A: 916IUVitamin C: 12mgCalcium: 366mgIron: 2mg
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