Ritz Cream Cheese Veggie Swimmers Recipes

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RITZ CREAM CHEESE & VEGGIE SWIMMERS



RITZ Cream Cheese & Veggie Swimmers image

Baby carrot slices create the fish scales, and pieces of pimento make the eyes and mouths of these 'gold fish' bites.

Provided by RITZ Crackers

Categories     RITZ

Time 20m

Yield 8

Number Of Ingredients 4

24 RITZ Crackers
½ cup cream cheese spread
18 baby carrots, cut into thin slices
24 (1/4-inch) pimento slices

Steps:

  • Spread crackers with cream cheese spread.
  • Top with overlapping rows of carrot slices as shown in photo.
  • Cut small piece off each pimento piece. Add smaller pimento pieces to topped crackers for the fishes' eyes, then add remaining pimento pieces for the mouths.

Nutrition Facts : Calories 99.9 calories, Carbohydrate 6.6 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 125.4 mg, Sugar 0.7 g

RITZ™ CRACKER CREAM CHEESE CHICKEN BAKE



Ritz™ Cracker Cream Cheese Chicken Bake image

The ultimate in family-friendly comfort food, this take on classic poppy seed chicken casserole will quickly become a weeknight staple.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 17

1 cup uncooked long grain white rice
2 tablespoons butter
1/2 cup chopped onion
1 package (8 oz) sliced baby portabella mushrooms (about 2 cups)
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups whole milk
1 cup Progresso™ chicken broth
1 tablespoon Worcestershire sauce
1 cup sour cream
4 oz chive & onion cream cheese spread
1 tablespoon poppy seed
2 cups chopped deli rotisserie chicken
2 cups coarsely broken Ritz™ crackers
2 tablespoons butter, melted

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).

Nutrition Facts : Calories 610, Carbohydrate 56 g, Cholesterol 105 mg, Fat 4, Fiber 2 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 10 g, TransFat 1 g

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