Ritzy Chicken Casserole
2 sleeves Ritz crackers
1 can cream of chicken or mushroom soup
1 cup sour cream, regular or reduced fat
1/2 cup chicken broth
4 to 5 cups cooked chicken, cubed or shredded
1 tsp freshly ground black pepper
4 oz melted butter
Lightly oil or spray Dutch oven.
Crumble one sleeve of Ritz crackers in bottom of Dutch oven.
Drizzle half of the melted butter over the crackers.
Mix chicken with soup, sour cream, pepper and broth.
Spoon evenly over crackers.
Crush the remaining sleeve of crackers over the chicken mixture.
Drizzle the remaining melted butter over the crackers.
In a 10 inch Dutch oven, use 10 coals in a ring around the bottom and 18 in a ring around the lid.
Bake at 400 degrees for 25 to 30 minutes or until hot and bubbly.
This is one time you don't want to pile too many coals in the center of the lid, there is so much butter in the topping it will brown quickly.
Makes 6 servings.
1 can cream of chicken or mushroom soup
1 cup sour cream, regular or reduced fat
1/2 cup chicken broth
4 to 5 cups cooked chicken, cubed or shredded
1 tsp freshly ground black pepper
4 oz melted butter
Lightly oil or spray Dutch oven.
Crumble one sleeve of Ritz crackers in bottom of Dutch oven.
Drizzle half of the melted butter over the crackers.
Mix chicken with soup, sour cream, pepper and broth.
Spoon evenly over crackers.
Crush the remaining sleeve of crackers over the chicken mixture.
Drizzle the remaining melted butter over the crackers.
In a 10 inch Dutch oven, use 10 coals in a ring around the bottom and 18 in a ring around the lid.
Bake at 400 degrees for 25 to 30 minutes or until hot and bubbly.
This is one time you don't want to pile too many coals in the center of the lid, there is so much butter in the topping it will brown quickly.
Makes 6 servings.
