Chicken on the Ritz
This is one of my mom’s favorite dishes. The delicious creamy chicken flavor, combined with poppy seeds and topped with buttery Ritz crackers for a little added crunch, make this a dish that is sure to be a crowd pleaser!
Makes one 9×13″ pan
2 (15 oz.) cans cream of mushroom soup
1 (16 oz.) tub sour cream
1 stick butter (1/2 cup), melted
1 box Ritz crackers (4 sleeves), crunched
10 chicken breasts, cooked, cubed
1 (10 oz.) frozen mixed veggies OR broccoli, cooked
2 t. poppy seeds
Boil chicken and season how you like (reserve 1/2 C. broth). Mix the 1/2 C. broth with sour cream, soup and 1 t. poppy seeds. Put cubed, drained, chicken & cooked veggies in 9×13″ baking dish and cover with sour cream mixture. Crunch up the whole box of crackers in a ziplock bag with melted butter and 1 tsp. poppy seeds and pour on top. Bake uncovered at 350 degrees for 40 min.
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