my mom has a few recipes that she always brings up.
“what do i make for dinner?” and she will usually ask, “do you have ritz?”
so, we’ve done this one a few times and it’s always successful.
i will admit, we’ve been trying to steer clear of cream of chicken recipes,
since they have made me what i am today,
but it is such a home-y feel-good recipe and it was calling to me this week.
we had some bacon asparagus along with it and it was happy.
ritz chicken & cream sauce
4 chicken boobs, no bones, no skin.
1-2 sleeves of Ritz crackers
1 stick of butter
1/2 tsp salt
1/2 tsp pepper
1 tsp dried parsleycream sauce:
1 can {10 oz} cream of chicken soup
1/2 cup sour cream
2 tablespoons butterwhat to do:
preheat oven to 350. melt stick of butter, and set aside. drop ritz into a ziploc bag and roll with a rolling pin until unrecognizable crumbs. add salt, pepper, and parsley to the bag. sprinkle a layer of your crumbs on the bottom of your 9×13 pan. each chicken boob takes a bath in the butter, and then a dive in the ritz bag. press them into the chicken until good and covered. place em on your pan. i pour the remaining butter over the top, then pour the rest of the crumbs over the top and pat em in. they go in the oven at 350 for about 15-20 minutes or until the chicken is 165 degrees.
while that’s cookin, mix your cream sauce ingredients on medium heat until melted together.
serve over the top of chicken. done.
