Ritz Cracker Cream Cheese Chicken Bake Recipes

RITZ CRACKER CHICKEN WITH CHEDDAR CHEESE AND CREAM SAUCE

Steps:

• Preheat oven to 400 and grease a cast iron pan or baking dish with nonstick cooking spray. Set aside.
• First, you can decide to cut chicken into smaller pieces and slice down the middle if your breasts are super large. The smaller you make your chicken, the less cooking time you may need so please be aware to adjust times if you cut down into strips or down the middle.
• Add crushed Ritz crackers, salt and pepper, and mix spices and crackers well in a shallow bowl.
• Add milk to a shallow bowl and shredded cheddar cheese to a separate bowl. You will be dipping the chicken in these bowls, so do not combine.
• Dip chicken into milk first, making sure both sides are covered.
• Dip chicken into shredded cheese and press the cheese into the chicken on both sides.
• Now dip into crushed Ritz crackers and press the crackers into both sides of the chicken breasts. Some of the cheese will fall off into the crackers and that's okay.
• As you finish coating chicken, please chicken into prepared pan.
• Repeat recipe process until all chicken is covered and pan is full.
• Cover chicken with foil and bake for 35 minutes.
• Remove foil and discard.
• Return chicken to oven for 10 more minutes until crispy, melty, and golden brown.
• Serve topped with cream sauce (recipe below)
• Chicken Cream Sauce
• To make the sauce, add cream of chicken soup, sour cream and butter to a small saucepan.
• Heat sauce over low heat, stirring occasionally until blended well and hot. This only takes a few minutes.
• Drizzle sauce on chicken and sprinkle with parsley before serving.

RITZ™ CRACKER CREAM CHEESE CHICKEN BAKE

Steps:

• Heat oven to 350°F. Spray 13x9 (3-quart) baking dish with cooking spray. Cook rice as directed on package; set aside.
• Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Add onion, mushrooms, thyme, salt and pepper; cook and stir 4 to 5 minutes or until tender. Stir in flour until well combined. Slowly add milk, and heat to simmering, stirring to prevent lumps. Add chicken broth, Worcestershire sauce, sour cream, cream cheese spread and poppy seed; simmer 3 to 5 minutes, stirring frequently, until slightly thickened.
• In large bowl, mix chicken, cooked rice and sauce mixture; transfer to baking dish. Bake 25 to 30 minutes or until 165°F in center. Meanwhile, in large resealable food-storage plastic bag, mix crackers and 2 tablespoons melted butter, shaking to combine. Sprinkle on top of casserole during last 5 minutes of baking.
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread rice mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon rice mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 minutes. Sprinkle cracker mixture on top of casserole; bake 5 to 10 minutes longer or until crackers are golden brown and casserole is heated through (165°F in center).

RITZ CRACKER CHICKEN

Steps:

• Preheat oven to 375.
• Cut chicken into pieces of desired size. I like to make them small (2" chunks) so I can use more crackers.
• Crumble crackers into a bowl (crumbs should not be too small) and mix in cheese.
• Coat chicken with melted butter and then roll in cracker crumb mix. Place on baking sheet or pan and sprinkle more crumbs on top.
• After all pieces are coated, drizzle remaining butter over chicken and top with remaining crackers.
• Bake at 375 for 18-22 minutes (longer if pieces are large) or until center of chicken is no longer pink.

RITZY CHEDDAR CHICKEN BREASTS

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

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!

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.