Thursday, January 7, 2016

Ritzy Chicken

Today I thought I'd share with all of you one of my favorite recipes called Ritzy Chicken. I originally came across this recipe back in 2008 and adapted it to fit my family's specific taste palette.

When I'm looking for something warm, creamy, cozy and with only 7  ingredients, Ritzy Chicken is my go to dinner solution.


5 boneless, skinless chicken breasts

1 can of cream of chicken

1 box of original Ritz crackers (4 sleeves of crackers)

1/2 cup of chicken broth

2 sticks of margarine or butter, melted and divided

1 cup of sour cream (I always add an extra 1/2 cup)

2 cups of Five Minute Rice


Season chicken with season-all or preferred seasoning (I always use Strawberries Seasoning) and boil until chicken is cooked through and tender. 

While chicken is cooking, cook 5 minute rice according to package directions and set aside and keep warm.

Shred chicken with two forks and set aside and keep warm.

Crush 2 sleeves of Ritz crackers into fine crumbs and mix with 1 stick of melted margarine ( I always use Blue Bonnet). Then press into bottom of a casserole dish to form bottom crust.

In a large bowl mix shredded chicken, chicken broth, cream of chicken, rice and sour cream. Pour over cracker crust in casserole dish.

Crush remaining 2 sleeves of crackers into medium crumbs and mix with remaining melted stick of butter. Spread on top of chicken mixture to form top crust.

Bake at 325 degrees Fahrenheit for 30 - 40 minutes or until bubbly. (Best served warm!) 

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