"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ritz Cracker Chicken, by Kimberlee Roth, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 - 9 chicken breasts 1½ c sour cream (light works) 2 cans cream of chicken soup 1 Tbsp poppy seeds 1 roll of Ritz crackers crushed ½ c butter Season salts
Boil chicken for about 30 minutes, then pull apart and place in chunks in a 9"x13" pan. I sprinkle with season salts on the chicken before I add the sauce. Mix soup, poppy seeds, and sour cream together. I add about ¼ c milk to thin it out a little. Pour on top of chicken and place in a 350º oven for about 40 minutes until bubbly. At about 30 minutes I add the crackers. Melt butter in a bowl and add roll of crushed crackers. I like them a bit chunky so smash them depending on how you like them. Mix with the butter and sprinkle on top of the dish. Cook 10 more minutes and serve with rice and corn.
This recipe was contributed by Cynthia as well but they call it Chicken Deluxe in her family. For my family, I half this recipe and use a square pan. I do use all the full amount of crackers because I like it better that way.
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