This turned out to be just okay. It needed something else, maybe a veggie? Maybe throw in some sauteed mushrooms or even some rice? Surpringly, my 6 year old had two servings! I used Quorn’s “Meatless Fajita Chicken Strips” for this. I heated them up in a pan, then shredded them in a food processor.
Creamy Chicken Ritz Casserole
time needed: 35 min.
3 cups cooked shredded chicken breast meat (I used Quorn)
1 can (10.75 oz) cream of chicken or cream of mushroom soup (I used mushroom soup)
1 cup sour cream or plain greek yogurt (I used sour cream)
2 sleeves of Ritz crackers, crushed
1 stick (1/2 cup) butter, melted
2 tbs poppy seeds (optional)
Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.
In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.
Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.