Skip to main content

Ritz Cracker Chicken Casserole


Ritz Cracker Chicken Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Buttery Ritz cracker chicken casserole
Course: Main Course
Cuisine: American
Keyword: Chicken, crackers, cream of chicken soup
Servings: 5 servings
Calories: 452 kcal
Author: Jennie Duncan

#recipes with chicken casserole
Ingredients
  • 4 cups cooked chicken (fully cooked and shredded)
  • 10.5 oz cream of chicken soup
  • 1 cup sour cream
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon pepper (or to taste)
  • 1 sleeve Ritz crackers (crushed)
  • 6 tablespoons butter (melted)
Instructions
  1. Preheat your oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside. 
  2. Mix cooked and shredded chicken with cream of chicken soup, sour cream, and seasonings. Add to the bottom of your prepared casserole dish. 
  3. Top your casserole with crushed crackers and melted butter. Bake for 20-30 minutes.
Recipes Source : CLICK HERE
Labels:

Comments

Post a Comment

Popular posts from this blog

THE BEST EVER DEVILED EGGS

Ingredients 6 large eggs 2 1/2 tablespoons mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon prepared mustard 1/8 teaspoon salt dash of fresh black pepper garnish: paprika Instructions Place eggs in the bottom of a saucepan; add enough cool water to cover eggs. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with a bit of paprika. Recipes Source :  Click Here
Post a Comment
Read more

Twice Baked Breakfast Potatoes

INGREDIENTS   2 medium russet potatoes, scrubbed and pricked with a fork all over 2 tablespoons unsalted butter 3 tablespoons heavy cream 4 rashers cooked bacon 4 large eggs ½ cup shredded cheddar thinly sliced chives salt and pepper to taste INSTRUCTIONS   Preheat oven to 400˚F. Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center. Remove and allow potatoes to cool for about 15 minutes. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl. Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together. Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on). Add 1 rasher bacon to each half and top with a raw egg. Place potatoes onto a baking sheet and retu...
Post a Comment
Read more

Instant Pot Red Curry Lentils

INGREDIENTS Into The Instant Pot: 1 1/2 cups brown lentils 1/2 large onion, diced 2 tablespoons red curry paste 1 tablespoon sugar (optional) 1 teaspoon garam masala 1 teaspoon curry powder 1/2 teaspoon turmeric 2 cloves garlic, minced one 1-inch knob of ginger, minced a few good shakes of cayenne pepper 2 cups water 1 14-ounce can tomato sauce 1 teaspoon coarse salt (more to taste) And Then: 3/4 cup coconut milk 2 tablespoons butter or ghee (optional) cilantro for garnishing rice for serving INSTRUCTIONS Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes. Stir in the coconut milk and butter. Taste and adjust seasonings. Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil. Recipes Source :  Click Here
Post a Comment
Read more