Thursday, September 22, 2011

Ritz Cracker Chicken

I love church cookbooks. My mom gave me a few when I got married and I've caught myself sifting through the pages wishing I could sit in the presence of these ladies and watch them skirt around the kitchen. I wonder if they wore an apron all day long while effortlessly making home-cooked meals, pastries, and other goodies. Each entry has a story to tell. This one came from my hometown - First Baptist Church of Burleson, Texas. Feel free to share your favorite church cookbook recipe!

Pearl's Ritz Cracker Chicken

2 pkgs. Ritz Crackers
4 chicken breasts, cooked
1 can cream of mushroom
1-12 oz. container of sour cream (340 grams)
1 cup chicken broth
2 sticks margarine

Melt 1 stick of margarine and mix together with 1 package of crumbled up Ritz crackers (I use my meat tenderizer on the sleeve of crackers). Pat mixture into the bottom of a 9x13 pan. Cut cooked chicken into bite size pieces and put on top of the cracker mixture. Mix and heat mushroom soup, sour cream, and chicken broth. Pour over chicken. Melt and mix 1 stick of margarine and 1 package Ritz crackers (crumbled up again) together and put over top. Cook at 350 (177 celsius) for 40 minutes or until lightly brown. Serve over rice or eat by itself. Enjoy!

E: 8 - multitasking opportunity = boil the chicken while preparing the rest of the dish
A: 8 - used lots of cabinet staples, so all I bought was fresh chicken
T: 9
HH: 9

1 comment:

  1. This reminds me of poppyseed chicken, except without the poppy seeds!


Leave us some comment love... you know you want to.