Wednesday, March 18, 2009

Ritz Chicken Casserole

A while ago, I was in a recipe group, and this recipe was passed around. I'm not altogether sure who was the contributor, but whoever you are--THANK YOU. I've made it a couple of times now, and my kids and hubby yum it down (even my SUPER-PICKY eater). It's a great way to use up some left-overs (chicken and rice)'s easy to make, quick, yummy, and the ingredients are in your pantry!

2 cups cubed up chicken (use leftovers or bake up some breasts)
2 cans cream of chicken soup (I use the 98% fat-free version)
1 cup sour cream or plain yogurt (I use the Lite sour cream)
2 cups cooked rice
1 1/4 sticks butter, melted (apx. 11 Tbsp)
1 sleeve of Ritz crackers, crushed (this is 35 crackers)

1. Mix soup and sour cream/yogurt together. Add chicken.

2. Toss crushed crackers with melted butter.

3. Place rice on the bottom of a greased 9x13" pan. Spread soup/chicken mixture over the rice. Sprinkle with the crackers (that have been tossed with butter).

4. Bake at 350 uncovered for 30 minutes or until heated through and crackers are golden and crisp.
Add a VEGGIE! I'm thinking some steamed broccoli might be yummy in this. I've even seen it suggested to put some artichoke hearts in. I think maybe even fresh green beans might be yummers in it?


Melody said...

This is the ultimate comfort food. Yum. I just left you an award at my blog. I have enjoyed following you and appreciate all the great recipes. Thanks!

Molly said...


I made this casserole for my husband and baby, and we all loved it. Thank you for sharing.

Molly :-)

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Judi said...

What kind of rice are you using? Is it Minute Rice ?

SaraColorado said...

I've used white rice (freshly cooked), minute rice, and even leftover white rice. Any cooked rice will work fine.