Ritz Chicken Casserole
1 lb. chicken breats
1 can cream of chicken soup
8 oz sour cream
1/4-1/2 c milk (depending on how creamy you'd like it)
1 sleeve Ritz crackers, crushed
1 stick butter, melted
Boil chicken; shred. Mix chicken, soup, sour cream and milk. Pour into a greased 8x8 baking dish. Bake at 350 for 25 minutes. Mix crackers and butter, then pour over casserole. Bake an additional five minutes.
*I sometimes do only half of the crackers and butter.
Serve with rice or potatoes.
*Also good with a little garlic salt and pepper added in when mixing chicken & soups.
4 baking potatoes, peeled and cubed
2 tbsp butter
1 tbsp dried parsley
Boil potatoes; drain. Top with butter and parsley.