Pineapple Casserole with Cream of Chicken Soup

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Have you ever needed a side dish that feels cozy, a little nostalgic, and surprisingly crowd-pleasing? That’s exactly where this pineapple casserole with cream of chicken soup fits in.

It’s sweet, savory, creamy, and topped with a buttery crunch that makes people go back for seconds.

This version leans into real-life cooking, pantry ingredients, flexible swaps, and a method that doesn’t require fussing.

It works just as well beside roast ham at a gathering as it does next to weeknight chicken or pork.

If you’ve never tried pineapple in a savoury bake before, this is the one that will convert people.

What Makes a Great Pineapple Casserole?

A good pineapple casserole balances dessert-like fruit with savory richness and texture contrast.

• Sweet and savory balance, pineapple brightness against creamy soup
• Soft interior, tender fruit in a cohesive creamy base
• Buttery crunch topping, contrast to the soft filling
• Gentle saltiness, keeps it from tasting like dessert
• Bake stability, holds together when scooped

The Pineapple Base

The fruit is the heart of the dish. Pineapple brings acidity, juiciness, and natural sweetness that cuts through the creamy sauce. Using both crushed and chunked pineapple gives you body plus visible fruit pieces, so the casserole feels substantial rather than mushy.

The goal is a filling that bakes up soft and spoonable, but not watery. That comes from draining well and letting the creamy mixture absorb into the fruit as it bakes.

What You’ll Need for the Pineapple Base

• 2 cups canned pineapple chunks, drained well, gives juicy bites and texture
• 1 cup canned crushed pineapple, lightly drained, helps bind the filling
• 1/2 cup shredded mild cheddar cheese, adds savory balance
• 1/3 cup finely diced onion, gentle aromatic contrast
• 1/2 tsp salt, sharpens sweet and savory flavors
• 1/4 tsp black pepper, light warmth

The Creamy Binder

Cream of chicken soup is what turns loose fruit into a cohesive casserole. It adds body, savory depth, and saltiness that pulls the pineapple firmly into the savory category. A small amount of sour cream softens the soup flavor and adds tang without making the dish heavy.

This layer should feel creamy and spoonable, not thick like dip. As it bakes, it lightly sets and coats the fruit.

What You’ll Need for the Creamy Binder

• 1 cup cream of chicken soup, savory base and structure
• 1/2 cup sour cream, tang and smooth texture
• 1 egg, lightly beaten, helps the casserole set
• 1 tsp Dijon mustard, subtle savory lift

The Buttery Ritz Cracker Topping

Ritz crackers bring a rich, buttery flavor and delicate crispness that’s almost signature to pineapple casserole. They brown evenly, absorb butter well, and create that nostalgic golden crust that contrasts with the creamy fruit filling underneath.

Because Ritz already contain butter and salt, they toast into a deeply savory topping that keeps the sweet pineapple firmly in side-dish territory rather than dessert.

What You’ll Need for the Ritz Cracker Topping

• 1 1/2 cups crushed Ritz crackers, classic buttery crunch
• 4 tbsp melted butter, helps the crumbs toast evenly
• 2 tbsp grated parmesan, optional savory depth

How to Make Pineapple Casserole with Cream of Chicken Soup

Prepare the Pineapple Mixture

In a large mixing bowl, combine the drained pineapple chunks and crushed pineapple. Add the shredded cheddar, diced onion, salt, and pepper. Stir gently so the fruit stays intact while the seasonings distribute evenly through the mixture.

Make the Creamy Binder

In a separate bowl, whisk together the cream of chicken soup, sour cream, beaten egg, and Dijon mustard until smooth. The mixture should look glossy and pourable rather than thick. Fold this into the pineapple mixture until everything is evenly coated.

Assemble the Casserole

Spread the filling into a lightly buttered baking dish in an even layer. Use a spatula to level the surface so the topping sits flat. The mixture should look creamy but not soupy.

Add the Ritz Cracker Topping

In a small bowl, toss the crushed crackers with melted butter and parmesan until evenly coated. Sprinkle this mixture loosely over the casserole, covering the surface without pressing down so it stays crisp.

Bake Until Bubbling and Golden

Bake in a moderate oven until the edges bubble and the topping turns deep golden. The center should look softly set, not wet. Let the casserole rest briefly before serving so the filling firms slightly and scoops cleanly.

Variations and Easy Swaps For This Pineapple Casserole with Cream of Chicken Soup Recipe

This Pineapple Casserole with Cream of Chicken Soup casserole is very forgiving and adapts well to what you have.

• Swap cream of mushroom soup for a deeper savory note
• Use sharp cheddar instead of mild for stronger contrast
• Add diced cooked ham for a heartier bake
• Replace onion with sliced scallions for milder flavor
• Use gluten-free crackers if needed

Toppings and Finishing Touches

A few finishing elements can shift the flavor balance or add texture interest.

• Extra shredded cheddar, melted into the topping
• Chopped parsley, fresh contrast to richness
• Cracked black pepper, sharper finish
• Toasted pecans, nutty crunch variation
• Thin sliced green onions, mild bite

Storing, Reheating, and Meal Prep

This casserole keeps well in the refrigerator for about 3 days. Cover tightly once cooled. The topping will soften slightly over time but remains flavorful.

To reheat, warm in the oven until heated through so the topping re-crispes. Microwave reheating works for single portions but softens the crust. You can also assemble the casserole ahead and refrigerate unbaked, then add the topping just before baking.

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Pineapple Casserole with Cream of Chicken Soup and Ritz Topping

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 350  F Servings: 6 Calories: 320

Description

A cozy sweet and savory pineapple casserole with a creamy chicken soup binder, tender fruit, melted cheddar, and a buttery golden Ritz cracker topping. This classic-style bake is perfect alongside ham, chicken, or pork and works beautifully for gatherings or comforting family meals.

Ingredients

Servings

Pineapple Filling

• 2 cups canned pineapple chunks, well drained
• 1 cup canned crushed pineapple, lightly drained
• ¹⁄₂ cup shredded mild cheddar cheese
• ¹⁄₃ cup finely diced onion
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp black pepper

Creamy Binder

• 1 cup cream of chicken soup
• ¹⁄₂ cup sour cream
• 1 large egg, beaten
• 1 tsp Dijon mustard

Ritz Cracker Topping

• 1 ¹⁄₂ cups crushed Ritz crackers
• 4 tbsp melted butter
• 2 tbsp grated parmesan cheese

Instructions

Prepare the oven and dish

1. Preheat the oven to 180°C / 350°F so it reaches a steady, even heat before baking. Lightly butter a medium baking dish using soft butter or cooking spray, coating the base and corners so the casserole releases easily after baking (a 20–23 cm / 8–9 inch dish works well). Set the dish aside while you prepare the filling.

Prepare the pineapple mixture

1. In a large mixing bowl, combine the well drained pineapple chunks and lightly drained crushed pineapple. Add the shredded cheddar, finely diced onion, salt, and black pepper. Stir gently with a spoon or spatula until the cheese and seasonings are evenly distributed and the fruit pieces remain intact. The mixture should look moist but not watery (if liquid pools at the bottom, drain a little more before continuing).

Mix the creamy binder

1. In a separate medium bowl, add the cream of chicken soup, sour cream, beaten egg, and Dijon mustard. Whisk until completely smooth and glossy with no streaks of egg visible. The mixture should be pourable and creamy rather than thick like paste (if it feels stiff, whisk a teaspoon of pineapple juice into it to loosen slightly).

Combine and fill the dish

1. Pour the creamy binder over the pineapple mixture and fold gently until everything is evenly coated and creamy. Transfer the mixture into the prepared baking dish and spread into an even layer using a spatula. Smooth the surface lightly so the topping will sit level and bake evenly.

Prepare the Ritz topping

1. Place the crushed Ritz crackers into a small bowl and drizzle over the melted butter. Sprinkle in the grated parmesan and toss gently with a fork until all crumbs look lightly coated and slightly glossy. The texture should resemble damp sand that holds together loosely when pressed (if dry patches remain, drizzle in a little more melted butter).

Add the topping

1. Scatter the buttered Ritz crumbs evenly over the casserole surface without pressing down. Keeping the crumbs loose allows them to toast into a light, crisp crust rather than compacting into a dense layer. Ensure the filling is fully covered so it bakes evenly underneath.

Bake until golden and set

1. Place the dish on the center oven rack and bake for about 30 minutes, until the edges bubble gently and the topping turns deep golden brown. The center should look softly set rather than wet when lightly shaken. If the topping browns too quickly, lay a loose piece of foil over the top for the final minutes (this prevents over browning while the filling finishes setting).

Rest before serving

1. Remove the casserole from the oven and place on a heatproof surface. Let it rest for 10–15 minutes before serving so the creamy filling firms slightly and scoops neatly. The topping will crisp further as it cools slightly, creating the ideal contrast of creamy interior and buttery crunch.

Note

Drain pineapple thoroughly to prevent a watery casserole. Mild cheddar keeps the sweet and savory balance gentle, but sharp cheddar can be used for stronger contrast. Cream of mushroom soup can replace cream of chicken for a deeper savory flavor. The casserole can be assembled ahead without topping and refrigerated up to 24 hours, then topped and baked fresh. Leftovers keep refrigerated for about 3 days and reheat best in the oven to restore topping crispness.

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