Pineapple Casserole with Cream of Chicken Soup and Ritz Topping

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Difficulty: Beginner
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
    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. 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.
    2. Prepare the pineapple mixture
  2. 2
    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).
    3. Mix the creamy binder
  3. 3
    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).
    4. Combine and fill the dish
  4. 4
    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.
    5. Prepare the Ritz topping
  5. 5
    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).
    6. Add the topping
  6. 6
    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.
    7. Bake until golden and set
  7. 7
    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).
    8. Rest before serving
  8. 8
    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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