YUM! I added 16 oz frozen broccoli, a packet of ranch seasoning, and one sleeve of Ritz crackers. Thank you!
This is one of our favorite recipes, too! We call it Ritzy Chicken. :) Sometimes, if I'm running short on time, I don't poach the chicken. Just place the thawed meat in the pan, top with soup mixture and crackers, and bake 30 minutes. It has always come out completely cooked and tender, so no worries about raw meat or anything there. I usually use Specialty Soup Substitutes - Cream in place of the canned. It's also nice to add some poppy seeds in, as well. Delish!
Excellent comfort food! My wife and I have been making something similar to this for some time, but I only recently found this recipe and other peoples comments. I did what some others have done and added a layer of cheese before putting the crackers down and also put a cup of frozen peas in the sour cream and soup mixture. I did two other things I think elevated it to another level, however. First, I used rotisserie chicken which adds a lot more flavor than just boiling chicken. When you work out the price, it usually comes out cheaper and easier to use rotisserie chicken anyways for casseroles. Secondly, I added the butter to the crushed crackers before I added them to to the top. I think this way allows the top to form more of a crust and lets the crackers crisp up a bit more. <br/><br/>Our favorite way to serve it is over fluffy white Jasmine rice with a side of fresh green beans or broccoli. Leftovers are always great, too!
I love this, have been making it almost weekly because my boyfriend adores it and it's so cheap and adaptable! I usually make 2 packets of instant mashed potatoes and put them on the bottom, then mix the chicken into the sour cream and soup mixture and spread it on the potatoes. Delish!!
Had this years ago. My cousin's wife made it for us one night, we ate it over white rice. SOOOO GOOOOOD! I've made it a couple of times but I never knew the exact recipe for it so it never turned out like I remembered. It was never creamy enough like she made it. Thanks so much for posting!
Great recipe! But why precook the chicken? I put boneless chicken breast whole in the bottom of a baking dish, add the soup/sour cream mixture which I enhance to my taste and bake the whole thing for 30 to 40 minutes at 350ºF. Comes out great every time, even if I've left it in the oven too long.
Great recipe!!!! Easy and taste. I cooked with vegetables(broccoli, carrots, zucchini and lots of mushrooms) and a bit of mustard and served with rice and white wine. It was fantastic. Thanks
You won't find a recipe much easier than this! I used low-fat sour cream and soup, and it still tastes rich! It's fine as is, but full of possibilities.... consider it a base and try it with other spices or veggies, added according to your tastes. I tried it with 1 teaspoon each of turmeric and pepper. YUM.
Served it over orzo pasta, which was a perfect compliment to balance the richness.
Scrumptious, classic, easy casserole. This is the one that every kid and adult loves. Fattening, but pretty low carb. My crowd is gluten free so using Glutino original crackers on top makes it perfect. The gluten free crackers are actually better than Ritz because they keep their crunch even when soaked in butter. Mmmmm...butter....