Chicken Ritz Food
RITZ CRACKER CRUMB CHICKEN
This is the juiciest, best chicken we've ever had. It was originally my mother-in-law's recipe. I never make bone-in chicken, but I wouldn't change a thing about this perfect recipe! Your family will love it!
Provided by InMemoryofBrats
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°.
- Rinse chicken and pat dry.
- Place Ritz crackers in the blender and blend until finer than breadcrumbs.
- Melt butter completely (I microwave it).
- Dip chicken in melted butter.
- Coat chicken in Ritz crumbs and place on baking sheet.
- Bake for 45 minutes.
RITZ CHICKEN CASSEROLE
This recipe came from my friend Amanda, who loved to cook for us when we were roommates in college. This is another simple and delicious recipe- definitely a great comfort food!
Provided by Missy in Montana
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix sour cream and soup in a bowl, place inside the refrigerator.
- Boil chicken breasts until tender; drain and let stand 10 minutes or until cool enough to handle.
- Spread cubed chicken evenly over the bottom of a sprayed 9X13 casserole dish.
- Salt and pepper chicken to taste.
- Remove sour cream and soup mixture from refrigerator and spread over the chicken in the casserole dish.
- Crush Ritz crackers inside of its plastic sleeve and then spread evenly over the casserole.
- Spoon melted butter over the top of all.
- Bake at 350°F until golden brown and bubbling, approximately 20-30 minutes.
- Enjoy.
CHICKEN RITZ
I love this recipe because it's so easy to throw together and takes no time to serve. It's a half hour in the oven and it's ready. It can be prepared a day ahead of time for those busy people, just keep it refrigerated. It's served best with cranberry sauce to the side or just spread on top of it after its cooked..it's yummy!!
Provided by Dee Fischer
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut off all unecessary fat from chicken breasts.
- If breasts are thick, cut in half so you butterfly them.
- Pound down with a mallet so they're not too thick, but not paper thin either.
- Dip the breasts in your melted butter, both sides.
- Dip the buttery breasts into the ritz cracker crumbs, on both sides and press firmly so the crumbs really stick to it.
- Place on a cookie sheet in oven set at 350* for 15 minutes on both sides.
Nutrition Facts : Calories 593.9, Fat 44, SaturatedFat 20.6, Cholesterol 206.3, Sodium 306.4, Protein 47.6
CHICKEN ON THE RITZ
Steps:
- Boil chicken until no longer pink, and de-bone leaving slightly larger than bite size pieces.
- Preheat oven to 350 degrees F.
- Mix chicken with sour cream and cream of chicken soup. Spread mixture into 13x9 casserole dish. Top with crushed crackers.
- Bake for about 30 minutes, or until crackers are deep golden and soup is bubbling. Serve this dish over cooked rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RITZ CRACKER CHICKEN
My husband and I came up with this super-easy chicken dish one night when we didn't have much time. The chicken comes out juicy and tender with very few ingredients and almost no prep time. We like to serve it with broccoli and baked potatoes or rice but it would go with almost anything. This makes enough for 2-3 but recipe could be easily doubled.
Provided by Farahamal
Categories Chicken Breast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375.
- Cut chicken into pieces of desired size. I like to make them small (2" chunks) so I can use more crackers.
- Crumble crackers into a bowl (crumbs should not be too small) and mix in cheese.
- Coat chicken with melted butter and then roll in cracker crumb mix. Place on baking sheet or pan and sprinkle more crumbs on top.
- After all pieces are coated, drizzle remaining butter over chicken and top with remaining crackers.
- Bake at 375 for 18-22 minutes (longer if pieces are large) or until center of chicken is no longer pink.
Nutrition Facts : Calories 531.3, Fat 26.3, SaturatedFat 13.1, Cholesterol 179.7, Sodium 494.7, Carbohydrate 15.5, Fiber 0.5, Sugar 2, Protein 55.3
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