Also, this recipe is super simple to double! Just use a 9×13 casserole dish and double the ingredients!
I bought a box of Ritz Crackers for my Baked Crab and Artichoke Dip on Christmas Eve…and had some left over. So…I decided to make a casserole and use them on top. My mama always said I was smart ;).
This supper will please the whole family. Enjoy!
This recipe serves four.
1 pound of cooked and shredded chicken (click here to see my Perfect Chicken Method)
1 (10 oz) can of cream of mushroom soup
1 cup of grated Parmesan cheese
about a cup of chopped mushrooms (I chopped up Portobello mushrooms)
1 (10 oz) box of frozen spinach, defrosted and all of the excess water squeezed out
½ cup of chicken stock (or water)
1½ tablespoons Italian seasoning blend
salt and pepper
1 cup of grated Mozzarella cheese
1 sleeve of Ritz crackers, lightly crushed
4 tablespoons of butter, melted
Preheat oven to 400 degrees.
Lightly spray an 8×8 baking dish with Pam. Set aside.
In a large mixing bowl, combine your cooked and shredded chicken, soup, Parmesan, mushrooms, spinach, stock, Italian seasoning and a generous pinch of both salt and pepper. Spread this mixture out in your prepared baking dish. Sprinkle mozzarella cheese down on top of your casserole and then sprinkle on your crushed Ritz crackers. Drizzle melted butter down over everything.
Pop this casserole in the oven and bake about 18-20 minutes or until the sides are bubbly and the crackers lightly browned.
Remove from oven and serve immediately.
Who knew a leftover sleeve of crackers could inspire such deliciousness?!