Cast Iron Skillet Chicken Casserole (Neiman Marcus Inspired)
If you’re craving a casserole that delivers comfort, nostalgia, and a little cast‑iron swagger, this Cast Iron Skillet Chicken Casserole (Neiman Marcus Inspired) is exactly the kind of dish that belongs in your weeknight rotation. It’s creamy, cheesy, smoky, crunchy, and unapologetically satisfying — the kind of meal that makes the whole kitchen smell like home.
Built on tender chicken, crispy bacon, sweet peas, sharp Cheddar, and a buttery Ritz cracker topping, this casserole bakes into a golden, bubbling masterpiece. As the recipe says, “Saucy chicken, bacon, Cheddar, and almonds are baked with a buttery cracker topping in this quick prep dinner.”
Whether you’re feeding the family, hosting friends, or just want leftovers that taste even better the next day, this skillet casserole brings the comfort‑food magic.
This recipe is inspired by the legendary Neiman Marcus Chicken Casserole — a dish that spread the old‑fashioned way: from kitchen to kitchen, potluck to potluck, and through Southern cooks who knew comfort when they tasted it. It was never an official department‑store recipe, but it became famous anyway.
My version leans into cast‑iron technique and Beer & Iron flavor. I roast beer‑brined whole chickens on the weekend so I have cooked meat ready for fast meals. As the document notes, “It takes just as much oven cooking time to roast two as it does to roast one.” That simple trick gives you chicken for casseroles, soups, salads, and sandwiches all week long.
This casserole is the perfect example of how cast iron, simple ingredients, and a little kitchen folklore can turn into something special.
For this recipe, I used:
A 12‑inch cast iron skillet for the main casserole
A cast iron skillet marked “No. 8” to melt the butter for the Ritz cracker topping
A cast iron Dutch oven (optional) if you’re roasting your own beer‑brined chickens
The No. 8 skillet is perfect for melting butter without scorching it, and the 12‑inch skillet gives the casserole enough room to bake evenly with that beautiful golden crust.
If you prefer a more squared‑off look, a 9×13 cast iron casserole pan works just as well.
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Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch: https://amzn.to/44yKwZn
Lodge Yellowstone – 12″ Skillet (makes me wish my name was “Dutton”): https://amzn.to/3LZbfae
Lodge L10SKL Cast Iron Pan, 12″, Black: https://amzn.to/3VB5zq5
Here’s everything you’ll want to have on hand:
Cast Iron & Cookware
12‑inch cast iron skillet
No. 8 cast iron skillet (or small pan) for melting butter
Mixing bowls
Dutch oven (if roasting your own chicken)
Tools & Utensils
Spatula
Wooden spoon
Cheese shredder (block Cheddar melts better than pre‑shredded)
Chef’s knife
Cutting board
Measuring cups
Measuring spoons
Whisk or fork for scrambling the egg
Spoon or spatula for smoothing the casserole top
Oven mitts (cast iron waits for no one)
Ingredients
5 cups shredded or chopped cooked chicken
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
2 cups shredded Cheddar cheese
½ cup sliced green onions
6 slices bacon, cooked and crumbled
½ cup slivered almonds (optional but delicious)
½ small or medium onion, diced
¼ cup beer (for deglazing)
1 cup frozen peas
1 scrambled egg
1 sleeve Ritz® or buttery crackers, crushed
½ cup melted butter
1. Preheat the Oven
Set your oven to 375°F (190°C).
2. Mix the Chicken Base
In a large bowl, combine: chicken, cream of chicken soup, sour cream, Cheddar, and green onions. Mix well.
3. Cook the Bacon
In a 12‑inch cast iron skillet, crisp up the bacon. Set aside to cool. Leave a little bacon grease in the pan.
4. Toast the Almonds
Add slivered almonds to the skillet and toast lightly in the bacon fat.
5. Add the Onion
Stir in the diced onion and sauté until softened.
6. Add Peas & Deglaze
Add peas, then pour in the beer to deglaze the pan. Cook until the liquid reduces.
7. Combine Everything
Add the skillet mixture to the chicken bowl. Mix thoroughly. Add the scrambled egg and mix again.
8. Return to the Skillet
Spread the mixture evenly in the 12‑inch skillet (or a 9×13 cast iron casserole pan).
9. Make the Topping
Crush the Ritz crackers. Melt the butter in your No. 8 skillet and mix it with the crushed crackers. Spread evenly over the casserole.
10. Bake
Bake 40–45 minutes, or until golden and bubbling.
Use Block Cheddar
Block cheese melts smoother and tastes richer than pre‑shredded.
Don’t Skip Toasting the Almonds
If you use almonds, toast them — otherwise they stay chewy.
Beer Brine Boosts Flavor
A simple brine of 1 tablespoon salt per 12 oz beer adds moisture and depth.
Let the Casserole Rest
Give it 10 minutes after baking so it sets and slices cleanly.
Frozen Peas Are Fine
No need to thaw — the heat of the skillet and oven takes care of it.
Summary
This Cast Iron Skillet Chicken Casserole (Neiman Marcus Inspired) is a creamy, cheesy, comforting dish built on roasted chicken, bacon, peas, Cheddar, and a buttery cracker topping. It’s easy to assemble, perfect for weeknights, and deeply rooted in Southern comfort‑food tradition. With beer‑brined chicken, cast‑iron technique, and a golden Ritz crust, this casserole earns a permanent spot in your rotation.
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Cast‑Iron Skillet Chicken Casserole – With Bacon, Peas, & Cheddar Cheese
Ingredients
Equipment
Method
Preheat the Oven- Set your oven to 375°F (190°C).
Mix the Chicken Base – In a large bowl, combine: chicken, cream of chicken soup, sour cream, Cheddar, and green onions. Mix well.
Cook the Bacon – In a 12‑inch cast iron skillet, crisp up the bacon. Set aside to cool. Leave a little bacon grease in the pan.
Toast the Almonds – Add slivered almonds to the skillet and toast lightly in the bacon fat.
Add the Onion – Stir in the diced onion and sauté until softened.
Add Peas & Deglaze- Add peas, then pour in the beer to deglaze the pan. Cook until the liquid reduces.
Combine Everything – Add the skillet mixture to the chicken bowl. Mix thoroughly. Add the scrambled egg and mix again.
Return to the Skillet – Spread the mixture evenly in the 12‑inch skillet (or a 9×13 cast iron casserole pan).
Make the Topping – Crush the Ritz crackers. Melt the butter in your No. 8 skillet and mix it with the crushed crackers. Spread evenly over the casserole.
Bake – Bake 40–45 minutes, or until golden and bubbling.
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