Neiman Marcus Chicken Casserole with Bacon-Almond Ritz Crunch
Moving the bacon and almonds out of the filling and into the buttery cracker crust completely transforms this nostalgic comfort food, giving it a massive textural crunch. Inside, a rich, cheese-laced chicken filling gets a savory lift from Dijon mustard and smoked paprika, baking up bubbling and perfectly creamy.
- Total Time45 minutes
- Yield1 casserole (serves 6) 1x
Ingredients
Scale
Creamy Chicken Filling
- 3 1/2 cups (about 1 lb 2 oz / 510g) cooked, chopped chicken (rotisserie chicken works perfectly)
- 1 (10.5-oz / 298g) can cream of chicken soup
- 3/4 cup (170g) sour cream
- 1/3 cup (75g) mayonnaise
- 2 1/2 cups (10 oz / 283g) freshly grated sharp cheddar cheese, divided
- 4 scallions (green onions), thinly sliced (white and light green parts)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
Bacon-Almond Ritz Crunch
- 1 sleeve (about 32 crackers / 100g) buttery round crackers, roughly crushed
- 6 slices thick-cut bacon, cooked crisp and crumbled
- 1/2 cup (45g) sliced almonds
- 5 tablespoons (71g) unsalted butter, melted
Instructions
- Prep the oven and pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- Mix the creamy base: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, mayonnaise, 1 1/2 cups of the cheddar cheese (reserving the remaining 1 cup for later), sliced scallions, Dijon mustard, smoked paprika, and black pepper until completely smooth.
- Fold in the chicken: Add the chopped chicken to the wet mixture and fold gently with a spatula until every piece is heavily coated. Transfer the filling to your prepared baking dish, spreading it out into an even layer. Sprinkle the reserved 1 cup of cheddar cheese evenly across the top.
- Build the crunch topping: In a medium bowl, combine the crushed crackers, crumbled bacon, and sliced almonds. Pour the melted butter over the dry ingredients and toss gently with a fork until the crumbs are evenly moistened and clumping slightly.
- Bake and rest: Scatter the bacon-almond topping evenly over the cheese layer. Bake uncovered on the center rack for 20 to 25 minutes, or until the filling is bubbling actively at the edges and the cracker crust is deeply toasted and golden brown. Let the casserole rest for 5 to 10 minutes before serving so the creamy sauce can set up properly.
Notes
- Why it works: In the original version, the bacon and almonds steam inside the wet sauce and lose their texture. By migrating them to the buttery cracker topping, they toast in the oven heat, creating a deeply savory, crispy crown that contrasts beautifully with the rich filling below.
- Cheese barrier: Reserving a portion of the sharp cheddar to sprinkle directly under the cracker crumbs serves a dual purpose: it creates a gooey cheese pull and acts as a moisture barrier to keep the Ritz crust crispy.
Nutrition (per serving — estimates)
Calories: 752 | Total Carbs: 17g (Fiber: 2g, Sugar: 3g) | Fat: 56g (Saturated: 24g) | Protein: 45g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Resting Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 generous slice
- Calories: 752
- Sugar: 3g
- Fat: 56g
- Saturated Fat: 24g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 45g