Chicken On The Ritz Lower Fat Recipes

CHICKEN ON THE RITZ

Steps:

• Preheat oven to 350 F degrees. Spray a 9x13 casserole dish with cooking spray and set aside.
• In a bowl whisk the cream of chicken soup and sour cream together.
• Add the chicken, broccoli florets and toss it together with the cream of chicken/sour cream mixture, making sure each pieces is coated fully.
• Add the chicken and broccoli to the casserole dish.
• Add the crackers to a food processor and pulse a few times until the crackers resemble breadcrumbs.
• Sprinkled the crumbled crackers over the casserole the chicken and broccoli and then drizzle with the melted butter.
• Bake for 40 minutes until the casserole starts to bubble and the crackers start to turn golden brown.

RITZ CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 F and coat a 2 quart (or 8 in. baking dish) with non-stick cooking spray.
• In a large bowl, stir to combine cream of chicken soup, sour cream, and Italian seasoning. Stir in chicken. Transfer to the casserole dish.
• Sprinkle with crushed Ritz crackers and drizzle with melted butter.
• Bake uncovered for 25-30 mins, until crackers are golden and center is hot and bubbly.

CHICKEN ON THE RITZ-LOWER FAT

Steps:

• Preheat oven to 350.
• mix sour cream and cream of chicken soup, blend well.
• melt butter and mix with ritz crackers.
• spray 9x13 in dish and put chicken on bottom, pour soup/sour cream mix over and top with ritz cracker crumbles.
• bake for 1 hour or until chicken is heated through.

LOWER-CALORIE CREAMY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray.
• Mix cream of chicken soup, chicken, vegetables, yogurt, salt, and pepper until combined. Pour into the baking dish and top with Cheddar cheese. Sprinkle crushed crackers over cheese and spritz with avocado oil.
• Bake in the preheated oven until hot, about 30 minutes. Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.

CHICKEN ON THE RITZ

Steps:

• Boil chicken until no longer pink, and de-bone leaving slightly larger than bite size pieces.
• Preheat oven to 350 degrees F.
• Mix chicken with sour cream and cream of chicken soup. Spread mixture into 13x9 casserole dish. Top with crushed crackers.
• Bake for about 30 minutes, or until crackers are deep golden and soup is bubbling. Serve this dish over cooked rice.

RITZ CRACKER CHICKEN CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray and set aside.
• In a large bowl, mix together soup, sour cream, cream cheese, onion powder, and salt and pepper.
• Mix in the frozen vegetables and chicken.
• Spread chicken mixture into the bottom of the prepared pan
• In a bowl, mix crushed cracker crumbs and melted butter together then sprinkle over the top of the chicken mixture.
• Bake uncovered for 30-35 minutes.
• Top with parsley, if desired.
• Store it in an airtight container to enjoy it the next day!

SLOW COOKER RITZ CHICKEN RECIPE

Steps:

• Combine the soup and sour cream in a bowl and set aside.
• In another bowl mix together cracker crumbs and melted butter.
• Place chicken in slow cooker that has been sprayed lightly with non stick cooking spray.
• Spoon the soup mixture over the chicken and sprinkle cracker crumbs on top.
• Cover and cook on low for 6-7 hours or high for 4-5 hours.
• Garnish with parsley before serving.

SKILLET FRIED CHICKEN BREAST (LOWER FAT)

Steps:

• Crush the crackers in a food processor until coarse crumbs form.
• Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.
• In a bowl whisk the egg then add in milk; mix/whisk to combine.
• Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).
• Heat 1/4 cup oil in a heavy skillet over medium heat.
• Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.
• Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.