Ritz Cracker Cream Cheese Chicken Bake Recipes

RITZ CRACKER CHICKEN CASSEROLE

Steps:

• Preheat your oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside.
• Mix cooked and shredded chicken with cream of chicken soup, sour cream, and seasonings. Add to the bottom of your prepared casserole dish.
• Top your casserole with crushed crackers and melted butter. Bake for 20-30 minutes.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x9-inch baking dish with cooking spray and set aside.
• Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan.
• Combine crushed crackers and butter, sprinkle over chicken mixture..
• Bake uncovered 30 to 40 minutes.

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 CRACKER CHICKEN WITH CHEDDAR CHEESE AND CREAM SAUCE

Steps:

• Preheat oven to 400 and grease a cast iron pan or baking dish with nonstick cooking spray. Set aside.
• First, you can decide to cut chicken into smaller pieces and slice down the middle if your breasts are super large. The smaller you make your chicken, the less cooking time you may need so please be aware to adjust times if you cut down into strips or down the middle.
• Add crushed Ritz crackers, salt and pepper, and mix spices and crackers well in a shallow bowl.
• Add milk to a shallow bowl and shredded cheddar cheese to a separate bowl. You will be dipping the chicken in these bowls, so do not combine.
• Dip chicken into milk first, making sure both sides are covered.
• Dip chicken into shredded cheese and press the cheese into the chicken on both sides.
• Now dip into crushed Ritz crackers and press the crackers into both sides of the chicken breasts. Some of the cheese will fall off into the crackers and that's okay.
• As you finish coating chicken, please chicken into prepared pan.
• Repeat recipe process until all chicken is covered and pan is full.
• Cover chicken with foil and bake for 35 minutes.
• Remove foil and discard.
• Return chicken to oven for 10 more minutes until crispy, melty, and golden brown.
• Serve topped with cream sauce (recipe below)
• Chicken Cream Sauce
• To make the sauce, add cream of chicken soup, sour cream and butter to a small saucepan.
• Heat sauce over low heat, stirring occasionally until blended well and hot. This only takes a few minutes.
• Drizzle sauce on chicken and sprinkle with parsley before serving.

RITZ™ CRACKER CREAM CHEESE CHICKEN BAKE

Steps:

• Heat oven to 350°F. Spray 13x9 (3-quart) baking dish with cooking spray. Cook rice as directed on package; set aside.
• Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Add onion, mushrooms, thyme, salt and pepper; cook and stir 4 to 5 minutes or until tender. Stir in flour until well combined. Slowly add milk, and heat to simmering, stirring to prevent lumps. Add chicken broth, Worcestershire sauce, sour cream, cream cheese spread and poppy seed; simmer 3 to 5 minutes, stirring frequently, until slightly thickened.
• In large bowl, mix chicken, cooked rice and sauce mixture; transfer to baking dish. Bake 25 to 30 minutes or until 165°F in center. Meanwhile, in large resealable food-storage plastic bag, mix crackers and 2 tablespoons melted butter, shaking to combine. Sprinkle on top of casserole during last 5 minutes of baking.
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread rice mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon rice mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 minutes. Sprinkle cracker mixture on top of casserole; bake 5 to 10 minutes longer or until crackers are golden brown and casserole is heated through (165°F in center).

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.

CHICKEN CASSEROLE WITH RITZ CRACKERS

Steps:

• In a medium bowl, whisk together the mushroom soup with the stock, milk, cream cheese, salt and pepper and set aside.
• In a separate bowl, toss the Ritz crackers with the melted butter and cheddar cheese until well combined.
• Spray the inside of your slow cooker with cooking spray, then place the rice, onions and garlic in the bottom. Put the chicken and broccoli on top of the rice, then pour the mushroom soup mixture over the top.
• Sprinkle the cracker mix evenly over the top, then put the lid on the slow cooker and cook on low for about 6 - 8 hours (or on high for 4 hours), or until the rice is soft and the chicken is cooked through.

RITZ CRACKER CHICKEN CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray and set aside.
• In a large bowl, mix together soup, sour cream, cream cheese, onion powder, and salt and pepper.
• Mix in the frozen vegetables and chicken.
• Spread chicken mixture into the bottom of the prepared pan
• In a bowl, mix crushed cracker crumbs and melted butter together then sprinkle over the top of the chicken mixture.
• Bake uncovered for 30-35 minutes.
• Top with parsley, if desired.
• Store it in an airtight container to enjoy it the next day!

OLD-FASHIONED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 2-quart casserole dish.
• Coarsely chop the cabbage. Melt butter in a large nonstick pan. Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down. Season to taste with salt and pepper.
• Transfer cabbage mixture to prepared baking dish.
• In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.
• In a bowl, stir together melted butter, cheese, and cracker crumbs. Sprinkle over casserole.
• Bake for 30 minutes or until topping is browned.