Total: 45 mins
Prep: 15 mins
Cook: 30 mins
Servings: 6 servings
2 sleeves Ritz crackers (about 60 crackers), divided in half
8 tablespoons (1 stick) unsalted butter (melted and divided in half)
1 (10 3/4-ounce) can condensed cream of chicken or cream of mushroom soup
1 (8-ounce) container sour cream (about 1 cup, regular or reduced fat)
1/2 cup chicken broth (low sodium or unsalted)
1 1/2 pounds (4 medium) boneless chicken breasts (cooked and diced)
Preheat the oven to 325 F. Lightly grease a 2-quart casserole dish.
Crumble one sleeve of Ritz crackers into the bottom of the prepared casserole dish. Drizzle half of the melted butter over the crackers.
In a bowl, combine the soup, sour cream, chicken broth, and diced, cooked chicken.
Spoon the mixture over the Ritz cracker layer.
Crush the remaining sleeve of crackers and toss them in a bowl with the remaining melted butter. Sprinkle the buttered cracker crumbs over the chicken mixture.
Bake the casserole in the preheated oven for 30 to 40 minutes, or until hot and bubbly.
Serve and enjoy.
Crumble one sleeve of Ritz crackers into the bottom of the prepared casserole dish. Drizzle half of the melted butter over the crackers.
In a bowl, combine the soup, sour cream, chicken broth, and diced, cooked chicken.
Spoon the mixture over the Ritz cracker layer.
Crush the remaining sleeve of crackers and toss them in a bowl with the remaining melted butter. Sprinkle the buttered cracker crumbs over the chicken mixture.
Bake the casserole in the preheated oven for 30 to 40 minutes, or until hot and bubbly.
Serve and enjoy.
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