Marry Me Chicken Casserole

The first time I made this casserole, my kitchen filled with the most intoxicating aroma of sun-dried tomatoes and cream the moment everything hit the skillet. I'd been craving that restaurant magic—you know, the kind of dish that tastes like someone spent hours on it but actually came together in under an hour. My roommate wandered in halfway through, and I watched her face change when she realized this wasn't takeout. That's when I knew this recipe was going into permanent rotation.

I made this for a potluck where I was convinced everyone would bring store-bought sides, and somehow I ended up bringing the only hot dish. The casserole came out of the oven golden and bubbling, and I watched it disappear in minutes while people kept circling back asking if there was more. One friend actually asked if I'd been holding out on my cooking skills this whole time.

Ingredients

• Cooked chicken breast (3 cups, shredded or cubed): Rotisserie chicken saves sanity here, though poached works beautifully—just make sure it's still tender, not dry.
• Sun-dried tomatoes (1 cup, drained and chopped): These are the soul of this dish, bringing that concentrated, slightly tangy sweetness that makes people wonder what makes it taste so special.
• Baby spinach (2 cups, roughly chopped): Adds earthiness and wilts down into almost nothing, so don't be shy with the pile.
• Yellow onion (1 small, finely diced): Dice small so it softens completely and distributes its sweetness throughout.
• Garlic (3 cloves, minced): Fresh is non-negotiable here—it needs to perfume the entire sauce.
• Heavy cream (1 cup): This is what makes the sauce so luxuriously smooth and coatable.
• Low-sodium chicken broth (1 cup): Keeps the sauce from being too heavy while adding that savory backbone.
• Mozzarella cheese (1 cup, shredded): Melts into creamy clouds and prevents the sauce from breaking.
• Parmesan cheese (1/2 cup, grated): Brings the sharp, salty notes that make you keep eating another forkful.
• Cream cheese (4 oz, softened): This is the secret weapon for silky texture—no lumps, just smoothness.
• Dried Italian herbs (1 teaspoon): Use good quality if you have it, as this flavors the entire sauce.
• Crushed red pepper flakes (1/2 teaspoon, optional): Just a whisper of heat to wake up the palate.
• Kosher salt (1/2 teaspoon) and freshly ground black pepper (1/2 teaspoon): Season to your taste—you might want more.
• Olive oil (2 tablespoons): For sautéing the aromatics until fragrant and golden.
• Ritz cracker crumbs (1 1/2 cups) and melted butter (4 tablespoons): The topping that keeps people asking for the recipe—that buttery, salty crunch is everything.
• Fresh parsley (2 tablespoons, chopped, optional): A final flourish of green that brightens the whole dish.

Instructions

Prep and heat:

Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish—this is your stage. Get everything prepped before you start cooking, because once the sauce is going, there's no pausing.

Build the aromatics:

Warm olive oil in a large skillet over medium heat and sauté your diced onion until it turns translucent and soft, about 3 minutes. Add the minced garlic and let it bloom for just a minute—you want to smell it before it burns.

Add the vegetables:

Stir in the sun-dried tomatoes and spinach, cooking until the spinach surrenders and wilts into the mixture, roughly 2 minutes. Don't worry if it looks like a lot of spinach at first—it'll transform.

Marry the cream cheese:

Make the sauce:

Lower the heat to a gentle simmer and add your softened cream cheese in chunks, stirring constantly until it melts into complete smoothness. Pour in the heavy cream and chicken broth, then season with Italian herbs, red pepper flakes if you want a little kick, salt, and pepper—let it all meld for about 2 minutes.

Add the cheese and chicken:

Stir in the mozzarella and Parmesan until everything is melted and silky, then fold in your shredded chicken until it's coated in that gorgeous, creamy sauce. Taste and adjust seasoning if needed.

Transfer to the dish:

Pour the entire mixture evenly into your prepared baking dish, spreading it in an even layer.

Make the topping:

In a small bowl, toss your crushed Ritz crackers with the melted butter until every piece is coated, then sprinkle it generously over the casserole.

Bake until golden:

Place in the oven uncovered for 25 to 30 minutes, until the whole dish is bubbling around the edges and the topping is golden brown and crispy. You'll know it's ready when it smells like buttered comfort.

Rest and serve:

Let it sit for 5 minutes out of the oven—this helps it hold together when you serve it. Garnish with fresh parsley if you have it, and watch people lose their minds.

Save

I remember bringing this to my mom's dinner party and my usually composed mother actually asking for the recipe before anyone had even finished their first bite. She's not easily impressed, so watching her go back for thirds felt like winning some kind of culinary lottery.

Make It Your Own

This casserole is endlessly flexible if you want to get creative. I've made versions where I swapped the spinach for fresh basil, added a handful of roasted red peppers, or even threw in some mushrooms that I'd sautéed separately. The framework is so solid that it can handle your improvisation—just remember that anything you add should still fit the creamy, Italian-inspired vibe. One winter I mixed in some white wine instead of all the broth, and it added this sophisticated depth that had everyone guessing at the secret ingredient.

Serving and Pairing

This dish is a main course that doesn't need much support, but I always serve it with a sharp green salad dressed in lemon vinaigrette to cut through the richness. A chilled glass of Chardonnay or a crisp white wine sits perfectly beside it. If you want something heartier, nestle some cooked pasta or rice underneath, though honestly, the casserole is filling enough on its own.

Storage and Make-Ahead Magic

This is the kind of meal that actually improves when you make it ahead, which is why it's become my secret weapon for entertaining. Assemble everything in the baking dish, cover it with foil, and refrigerate for up to 24 hours—just add 10 extra minutes to the baking time if it's cold. Leftovers keep for 3 days in an airtight container and reheat beautifully, though the topping will soften, so I sometimes add fresh Ritz crumbs tossed in butter right before serving the second time around.

• You can assemble this entirely the morning of a dinner party and bake it right before guests arrive.
• Individual portions freeze beautifully in small containers for quick weeknight dinners later.
• If the topping gets soft from storing, just scatter a little extra buttered Ritz on top when you reheat.

Save

This casserole has become my go-to when I want to feel like I've cooked all day without the stress. It's the kind of dish that brings people together, fills bellies, and somehow makes everyone leave happier than they arrived.

Kitchen Guide

→ What type of chicken works best for this dish?

Cooked chicken breast, whether shredded or cubed, works well. Rotisserie or poached chicken provides convenient, juicy options.

→ Can I use different cheeses in this casserole?

Mozzarella and Parmesan create a creamy, flavorful blend, but feel free to experiment with similar melting cheeses for variation.

→ How do the Ritz cracker crumbs enhance the dish?

The buttery Ritz cracker crumbs add a crisp, golden topping that contrasts the creamy texture underneath, providing a satisfying crunch.

→ Can I prepare this casserole ahead of time?

Yes, this casserole can be assembled ahead and refrigerated before baking, allowing flavors to meld and simplifying mealtime.

→ Are there any suitable substitutions for heavy cream?

Half-and-half can be used for a lighter sauce, though it will be less rich and creamy than when using heavy cream.