Monday, May 18, 2009

Chicken Ritz

I picked this recipe up from my friend Mako, when she served it to us for dinner a few years ago. She doesn't have a name for it, but apparently it's a popular one at Covenant Seminary, where she discovered it. We call this casserole Chicken Ritz, because our friend Eric Hausler informed us that his wife Donna makes something similar to it and that's what she calls it. Chicken Ritz it is. I've tweaked it just a tiny bit. Matt and I like it and the kids eat it as well as they eat any casserole. What kid likes casseroles? Well, Clara Joy does, but she eats like a 30 year old with very good taste. :)

1 lb. chicken breasts (chicken thighs or leftover chicken will do)
2T olive oil (or more if you skillet stinks)
1 pkg. frozen broccoli florets
2 tomatoes, diced
1 sm. pkg. mushrooms, sliced
1 can crm. mush. soup
1 c. mayonaise
1-2c. shredded cheddar cheese
1/2 tube of ritz crackers, crushed
salt and pepper
white rice (I prefer jasmine)

First, season the chicken with salt and pepper and cook it in the skillet until the center is no longer pink. While chicken is cooking, prepare rice according to package directions and cut up the veggies. Dump broccoli, tomatoes, mushrooms, mayo, and soup into a large casserole dish. If you like your food salty, you may want to add a bit of salt and pepper to this, but not too much. When chicken is done, dice it and add it to the mix in the dish. Then mix it well and top it first with cheese and then crushed crackers. Bake in the oven at 350 for 20 minutes or more. Serve with hot rice.

Sorry, I don't have a picture of it after baking. My ravenous beasts needed dinner and I had no time to snap a photo. Hope you enjoy this one.


  1. Yummy, Karen! (and I love the pic). What's the consistency on this? Creamy or soupy? Either way, I'd eat it :-)

  2. definitely creamy and not soupy. if it's soupy, it's because there are too many tomatoes.