ritz cracker chicken casserole
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I had gastric sleeve earlier this year and have been on the hunt for recipes that I can fix that are simple, healthier, or loaded with carbs. I modified the basic recipe with vegetables and cheese which makes it tasty and satisfying by not loading it with pasta or rice (like I used to do). Yes, it uses butter and cheese. I'm better, not perfect. It's a journey, folks.
yield
8 serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For ritz cracker chicken casserole
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4 cshredded chicken
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1 cancream chicken soup with herbs (10.5 oz)
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1 csour cream
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1/2 tspgarlic powder
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1/2 tsponion powder
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1/2 tspsalt
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1/4 tspblack pepper
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1/2 tspsmoked paprika
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45 scoopRitz crackers (about 1.5 sleeves)
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1 stickbutter, melted
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frozen veggies of choice
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shredded cheese of choice
How To Make ritz cracker chicken casserole
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1Boil chicken breasts (I used 4) in broth until ready to shred. Add shredded chicken to a large bowl.
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2Preheat the oven to 350 degrees. Add cream soup, sour cream, and spices. Stir until well combined.
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3Add to greased casserole (9 x 13) and spread evenly.
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4For variety, try adding vegetables and shredded cheese before the cracker crust. I have used mixed vegetables, broccoli, red potatoes and green beans. I have also used shredded cheddar and shredded mozz/provolone.
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5Crush crackers. Add melted butter and spread over top of casserole.
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6Bake at 350 degrees F for 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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