Casseroles are not always the most elegant and sophisticated dishes, but they are always full of flavor and, often, they have been made the same way for generations. Similar to this recipe, that often speaks to the fact that they've stood the test of time and can be enjoyed again and again.
Ritz crackers serve as the topping for this dish, an ingredient used for different casseroles long before breadcrumbs became a staple topping. Because these crackers are already so light and buttery, all you need to do is crush them with your hands. No toasting bread to grind it up in a food processor or even soaking in melted butter. To make this casserole even easier, it includes another staple of casseroles -- cream soup -- which of course you can change depending on whatever you crave.
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Cooktop Cove
Ritz Cracker Chicken Casserole
8
30 minutes
30 minutes
60 minutes
2 10.5-ounce cans cream of celery condensed soup
1 cup plain yogurt
1 cup mozzarella cheese, shredded
3 large chicken breasts, roasted and cubed
1 tablespoon butter, softened
4 cups rice, cooked and cooled slightly
1 sleeve (about 35) Ritz crackers
2 tablespoons sesame seeds
Preheat oven to 350 degrees F.
In a large bowl, combine the cans of soup, yogurt and mozzarella cheese.
Add the cubed chicken breasts and stir to combine well.
Grease a 9-by-13 casserole dish with 1 tablespoon of softened butter.
Add rice to the bottom of the casserole dish and spread in an even layer. Spoon the chicken mixture onto the rice and again spread in an even layer.
Crush the Ritz crackers. They don't have to be uniformly crushed but they should all be crushed fairly small. Sprinkle them over the top of the casserole, being sure to cover the entire surface. Sprinkle the sesame seeds on top.
Place the casserole into a preheated oven, uncovered, and bake for 30 minutes until crushed crackers are golden brown and the casserole is hot and bubbling throughout.
Remove casserole from the oven and let it rest for about 5 minutes before spooning onto plates.
