Pin It There's something about a casserole that just works. I made this Marry Me Chicken for a dinner party last spring, and my friend Sarah literally said those exact words before finishing her plate. It wasn't planned—I'd spotted the sun-dried tomatoes in my pantry and thought, what if I took that viral Marry Me Chicken and made it even easier? One baking dish later, I had my answer. The creamy sauce practically clung to every piece of chicken, and that buttery Ritz topping turned golden in the oven like it was meant to be. Now it's my go-to when I want to feed people something that feels fancy but tastes like home.
My neighbor Janet called it "sneaky fancy," and she was right. I brought this casserole to a weeknight potluck where everyone showed up exhausted, and somehow it became the dish people actually wanted the recipe for instead of just politely finishing. That moment taught me that comfort food doesn't have to be boring—it just has to feel generous and a little bit indulgent, like someone actually cared.
Ingredients
- Cooked chicken breast, shredded or cubed: Three cups gives you enough heartiness without making the casserole dense; rotisserie chicken saves you time and honestly tastes better than chicken you'd poach.
- Sun-dried tomatoes: They bring this concentrated sweetness and slight tang that brightens the whole dish—don't skip them or you'll lose the sophistication.
- Baby spinach: It disappears into the sauce but adds nutrition and this subtle earthy note that keeps things balanced.
- Yellow onion and garlic: The building blocks; don't rush them, let them soften so they meld into the sauce instead of staying sharp.
- Heavy cream and cream cheese: This is your luxury layer—it's what makes this feel special and silky rather than thin or one-note.
- Chicken broth: Low-sodium is key so the sauce doesn't taste aggressively salty once everything reduces and concentrates.
- Mozzarella and Parmesan: Two cheeses give you stretch and depth; mozzarella alone would be bland, Parmesan alone would be too sharp.
- Italian herbs and crushed red pepper: Herbs ground everything in familiarity, red pepper flakes are optional but they wake up your palate with just a whisper of heat.
- Ritz cracker crumbs: They soak up just enough butter to turn golden and crispy instead of soggy—this topping is what people remember.
Instructions
- Get your mise en place ready and preheat:
- Preheat your oven to 375°F and grease that baking dish so nothing sticks. Having everything chopped and measured lets you move through the stovetop part without frantically searching for the garlic.
- Build your aromatics:
- Warm olive oil in a large skillet and let the diced onion soften for about three minutes—you want it translucent and sweet, not sharp. Stir in garlic for just a minute; it burns faster than you think, and burned garlic tastes bitter.
- Layer in brightness:
- Add those sun-dried tomatoes and spinach, stirring until the spinach softens and releases its moisture into the pan. This usually takes two minutes, and you'll notice the whole thing starts to smell absolutely incredible.
- Create the creamy base:
- Lower the heat and add your softened cream cheese, stirring until it melts into a smooth coat. This might take a minute or two, and that's okay—rushing it means lumpy sauce.
- Build the sauce:
- Pour in heavy cream and chicken broth, then add your herbs, salt, pepper, and optional red pepper flakes. Let it simmer for two minutes so the flavors marry and everything tastes cohesive instead of like separate ingredients.
- Melt in the cheeses:
- Stir in mozzarella and Parmesan until everything is creamy and completely melted. Taste it now—this is your moment to adjust seasoning if needed.
- Add the chicken and transfer:
- Fold in your cooked chicken until every piece is coated in that gorgeous sauce, then spread it all into your prepared baking dish. Make sure it's even so everything cooks at the same rate.
- Top and bake:
- Mix crushed Ritz crackers with melted butter and sprinkle over the casserole, then bake uncovered for 25 to 30 minutes until it's bubbling at the edges and the topping is golden. You'll know it's ready when you can't stop staring at it through the oven door.
- Rest and serve:
- Let it sit for five minutes before serving so it sets just enough to portion cleanly. A sprinkle of fresh parsley adds a bright finish if you have it on hand.
Pin It My sister made this casserole for her book club, and they asked for seconds. That's when I realized a recipe that takes under an hour and fits on one baking sheet had somehow become the thing that made her feel like a confident home cook. It wasn't complicated, but it felt important.
Make-Ahead Magic
The beauty of this casserole is that you can assemble it completely the night before, cover it with foil, and refrigerate it. Just add 10 to 15 minutes to your baking time since you're going straight from cold to oven. I've done this for dinner parties more times than I can count, and it takes so much stress out of hosting. You get to actually talk to your guests instead of standing over a hot stove.
Customizing to Your Crowd
This casserole is forgiving enough to adapt to what you have or what people need. Swap rotisserie chicken for poached, use half-and-half instead of heavy cream if you want it lighter, or stir in cooked pasta or rice if you want it more substantial. I've even added broccoli florets on nights when I wanted more vegetables, and no one complained. The sauce holds everything together beautifully, so you have room to make it your own.
Sides and Pairings
A crisp green salad with a sharp vinaigrette cuts through the richness of the casserole and keeps the meal from feeling heavy. A chilled Chardonnay or even a light beer works beautifully if you're serving wine. Sometimes I make a simple roasted vegetable on the side, but honestly, this dish is enough on its own—it doesn't ask for much.
- A green salad with lemon vinaigrette balances the creaminess perfectly.
- Crusty bread to soak up any extra sauce left on the plate is non-negotiable.
- Serve it warm from the oven while the topping is still crispy.
Pin It There's something deeply satisfying about a meal that comes together quickly but tastes like you spent the afternoon on it. This casserole is that dish.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly to save time and adds extra flavor to the casserole.
- → How can I make the casserole lighter?
Substitute half-and-half for heavy cream to reduce richness without sacrificing creaminess.
- → What can I add to make this meal heartier?
Incorporate cooked pasta or rice into the casserole mixture for a more filling dish.
- → Is it necessary to use Ritz cracker crumbs for the topping?
While Ritz crumbs provide a buttery crunch, you can substitute with panko or crushed crackers of your choice.
- → How long should the casserole rest after baking?
Let the casserole rest for about 5 minutes to allow the sauce to set slightly before serving.