Ritz Chicken Food

RITZ CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 F and coat a 2 quart (or 8 in. baking dish) with non-stick cooking spray.
• In a large bowl, stir to combine cream of chicken soup, sour cream, and Italian seasoning. Stir in chicken. Transfer to the casserole dish.
• Sprinkle with crushed Ritz crackers and drizzle with melted butter.
• Bake uncovered for 25-30 mins, until crackers are golden and center is hot and bubbly.

RITZ CHICKEN

Steps:

• Take chicken and boil until done, Cut into bite size pieces or filets.
• Line chicken in a greased 9x13x2 baking dish.
• Mix soup with cream cheese (will be thick) and pour over chicken.
• Crumble 45 Ritz crackers : mix with butter and spread over chicken.
• Crumble remainder of crackers and fill in any missed spots.
• Bake at 350 degrees for 30 minutes. serves 4 to 6.

RITZ CRACKER CRUMB CHICKEN

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 CRACKER CHICKEN

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.

RITZY CHEDDAR CHICKEN BREASTS

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

RITZ CHICKEN CASSEROLE

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 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.

SLOW COOKER RITZ CHICKEN RECIPE

Steps:

• Combine the soup and sour cream in a bowl and set aside.
• In another bowl mix together cracker crumbs and melted butter.
• Place chicken in slow cooker that has been sprayed lightly with non stick cooking spray.
• Spoon the soup mixture over the chicken and sprinkle cracker crumbs on top.
• Cover and cook on low for 6-7 hours or high for 4-5 hours.
• Garnish with parsley before serving.