Receta Creamy Chicken Ritz Casserole
Creamy Chicken Ritz CasseroleHere's a chicken casserole that packs plenty of taste despite the simple pantry (and inexpensive) ingredients. This is good old American comfort food at it's finest.
Nothing could be easier than this casserole. It's also a great way to use up any leftover chicken or turkey!
I was first introduced to this several years ago when someone posted it in the kitchen forum on HSN. It sounded interesting and anything with buttered Ritz crumbs is OK in my book :)
All-American comfort foodThis is the stripped-down deal here, but this casserole has many possibilities. Add some thawed or fresh broccoli florets or peas (or any veggie) to the mix and you've got a complete meal in one dish.
The original has poppy seeds mixed in with the cracker crumbs. I made that optional here because many folks don't have poppy seeds on hand--and they really don't add any appreciable flavor--and many who have dental bridgework will understand the other problem! So what I do is sprinkle them on top as a condiment if anyone wants it.
Serve with poppy seeds as a condimentBecause it's so easy and comforting, this makes a great weeknight winter family meal.
- Creamy Chicken Ritz Casserole 3 cups cooked shredded chicken breast meat
- 1 can (10.75 oz) cream of chicken or cream of mushroom soup
- 1 cup sour cream or plain greek yogurt
- 2 sleeves of Ritz crackers, crushed
- 1 stick (1/2 cup) butter, melted
- 2 tbs poppy seeds (optional)
Preheat oven to 350 degrees F. Lightly spray a 2.5 - 3 quart baking dish.
In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.
Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.
Serve with a green vegetable (I generally serve with fresh steamed broccoli)
Serves 4-6
Creamy Chicken Ritz Casserole
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