Ritz Cracker Cream Cheese Chicken Bake Recipes

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).

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!

Steps:

• In a medium-size saucepan put the cream cheese and butter, and cook over low heat, stirring frequently, until smooth.
• Remove from heat.
• Crush the Ritz crackers and place them in a bowl.
• Add just enough milk to moisten the crackers and blend.
• In a greased casserole dish layer 1/2 broccoli, 1/2 chicken, 1/2 grated cheeses, 1/2 crushed crackers and 1/2 cream cheese sauce.
• Repeat the layers.
• Bake in a 350F oven for 35-45 minutes, or until everything is hot and the cheese has melted.
• This can also be made without the chicken.

Steps:

• Take chicken and boil until done, Cut into bite size pieces or filets.
• Line chicken in a greased 9x13x2 baking dish.
• Mix soup with cream cheese (will be thick) and pour over chicken.
• Crumble 45 Ritz crackers : mix with butter and spread over chicken.
• Crumble remainder of crackers and fill in any missed spots.
• Bake at 350 degrees for 30 minutes. serves 4 to 6.