Name: Neiman Marcus Chicken Casserole with Bacon-Almond Ritz Crunch
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 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

This Neiman Marcus chicken casserole rescues a classic bake by relocating its heaviest ingredients into the Ritz crust for a shatteringly crisp, buttery topping. I love tracking the exact macros on a dish that feels this completely rewarding.

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The Engineering Behind the Crunch

The traditional approach folds the nuts and meat directly into the wet base, where they inevitably soften. Keeping them in the buttered topping allows them to toast evenly in the oven heat. Spreading a full cup of sharp cheddar underneath those crumbs builds a reliable moisture barrier that protects the crust from the sauce below.

How to Build the Casserole

Mix the filling. Whisk the cream of chicken soup, sour cream, mayonnaise, scallions, Dijon, smoked paprika, and black pepper. Fold in the chopped rotisserie chicken until it is heavily coated. I always weigh my poultry to exactly 1 pound 2 ounces to keep the sauce-to-meat ratio consistent and my data accurate.

Create the cheese barrier. Spread that rich mixture evenly into a greased 9×13-inch pan. Sprinkle the remaining 1 cup of sharp cheddar across the top to shield the crust from the wet sauce.

Mix the crunch topping. In a separate bowl, toss the roughly crushed buttery round crackers, crumbled bacon, and sliced almonds with the melted butter using a fork until the crumbs clump slightly.

Bake until bubbling. Scatter the topping evenly over the cheese. Bake at 375°F for 20 to 25 minutes. Watch for the edges to actively bubble and the almonds to turn deeply toasted.

Watch the Almonds

Because ovens vary, check the pan at the 15-minute mark. If the nuts are browning too aggressively before the center is hot, loosely tent the dish with aluminum foil for the remaining bake time.

Plating and Sides

Let the pan rest for 5 to 10 minutes before slicing so the sauce can stabilize. Because this dish is undeniably rich, I pair it with roasted lemon garlic asparagus to cut through the heavy cheddar and butter. For a light finish, a cold piece of raspberry lemon yogurt bark balances the meal beautifully.

If you want to skip the oven entirely, this slow cooker cheesy bacon chicken delivers a similar flavor profile completely hands-off.

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: The microwave turns the cracker crust soggy. I prefer reheating individual slices in an air fryer at 325°F for a few minutes until the topping crisps back up.

Prep and Assembly FAQs

Can I make this chicken casserole ahead of time?

You can mix the creamy filling and spread it into the baking dish up to a day in advance. Keep it tightly wrapped in the fridge, but wait to mix and add the Ritz topping until right before baking so the crackers stay dry.

Can I freeze this dish?

Freezing is not recommended. The mayonnaise and sour cream base will separate and become grainy when thawed, completely changing the texture of the sauce.

Pulling a bubbling pan of this dinner out of the oven is purely satisfying, and the exact macro breakdown makes the portions incredibly easy to track. Pin this page to keep that crispy topping technique handy for your next comfort food craving.