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Thursday, February 3, 2011

Ritzy Chicken

There are some winter nights you know you should eat something healthy, but you just want something creamy and comforting.

When I lived in Dothan, Alabama, one cold night my then-boyfriend Eddie had a mad craving for his grandmother's chicken casserole. He called her to get the recipe, and it's still folded in my recipe box, written on the back of a Dothan Utilities envelope with his roommate's signature on the flap. This is what it says:

4 chicken breasts
Boil until tender w/ salt
1 cream of chicken soup
8 oz. sour cream
1 roll Ritz crackers
1 stick of butter

40 min. 350

Between the crackers and the butter, there's a little arrow that says "stir."  I decided to make it recently but got a little crazy and added some frozen broccoli.

First I boiled and shredded the chicken.
Mixed the chicken with the soup, sour cream (I used Greek yogurt because that's what I had) and the frozen broccoli.
Melted the butter and mixed it with some Club crackers I had in the pantry (these were kinda stale, so I put them in the oven for a while at 250 and kept tasting them until they were good again).
Baked it all in the oven at 350 for 40 minutes.
Yes, this is a typical Paula Deen-style "You start by melting a stick of butter" recipe, so let's not even think about how much fat is in there. But it was good, people! I made some white rice to serve it with (that's how I like my chicken Divan), but with all of the crackers, you're better off just eating it straight.  


Dee Stephens said...

This is one of my favorites but you're right about Ms. Deen! Totally not WW friendly but oh so good!

Anna Mirarchi said...

My friend Amy made this for our Supper Club a few years ago. She added some poppy seeds instead of the broccoli & it has been one of my favorite comfort foods ever since.

Anonymous said...

I've also added mushrooms or water chestnuts but my boys love it plain. I put the ritx crackers in a ziplock and beat with a rolling pin...good therapy! :)