CHICKEN & RITZ CASSEROLE

CHICKEN & RITZ CASSEROLE image

Yield 6 - 8 SERVINGS

Number Of Ingredients 6

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5~6 CHICKEN BREAST ( APPROX 3 LBS ) CUT INTO BITE SIZE PIECES
16 OZ. SOUR CREAM
1 CAN CREAM MUSHROOM OR CREAM CHICKEN SOUP
2 TUBES RITZ CRACKERS
2~ 2 1/2 CUPS GRATED CHEDDAR CHEESE
SALT AND PEPPER TO TASTE

Steps:

PREHEAT OVEN TO 350 DEGREES. LAYER DISH ( 10 X 13 )GIVE OR TAKE AN INCH,UNGREASED, WITH ONE TUBE CRUMBLED RITZ CRACKERS.DRAIN CHICKEN ( IF CANNED )CRUMBLE INTO SMALLER PIECES AND MIX WITH SOUP, SOUR CREAM, AND SALT & PEPPER IN A LARGE BOWL. SPOON THIS MIXTURE ON THE TOP OF THE RITZ CRACKERS AND SPREAD EVENLY. THEN SPREAD THE GRATED CHEESE ON TOP OF THE CHICKEN, AND TOP WITH THE SECOND TUBE OF CRUMBLED RITZ CRACKERS. BAKE APPROXIMATELY 30 MINUTES, UNTIL MIXTURE IS WARM, CHEESE IS MELTED, AND CRACKERS ARE A LITTLE TOASTY.