ritz cracker chicken casserole
I had gastric sleeve earlier this year and have been on the hunt for recipes that I can fix that are simple, healthier, or loaded with carbs. I modified the basic recipe with vegetables and cheese which makes it tasty and satisfying by not loading it with pasta or rice (like I used to do). Yes, it uses butter and cheese. I'm better, not perfect. It's a journey, folks.
No Image
prep time
30 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 4 cups shredded chicken
- 1 can cream chicken soup with herbs (10.5 oz)
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 45 scoops Ritz crackers (about 1.5 sleeves)
- 1 stick butter, melted
- frozen veggies of choice
- shredded cheese of choice
How To Make ritz cracker chicken casserole
-
Step 1Boil chicken breasts (I used 4) in broth until ready to shred. Add shredded chicken to a large bowl.
-
Step 2Preheat the oven to 350 degrees. Add cream soup, sour cream, and spices. Stir until well combined.
-
Step 3Add to greased casserole (9 x 13) and spread evenly.
-
Step 4For variety, try adding vegetables and shredded cheese before the cracker crust. I have used mixed vegetables, broccoli, red potatoes and green beans. I have also used shredded cheddar and shredded mozz/provolone.
-
Step 5Crush crackers. Add melted butter and spread over top of casserole.
-
Step 6Bake at 350 degrees F for 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes