Friday, January 30, 2009

Ritz Chicken Casserole

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.

Parsley potatoes

4 baking potatoes, peeled and cubed
2 tbsp butter
1 tbsp dried parsley

Boil potatoes; drain. Top with butter and parsley.

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