Ritzy Chicken Casserole

    
      Life has been hectic lately, even though it's 90 degrees outside I was in need of some major comforting.  I have had my eye on this Ritzy Chicken Casserole from About.com for a while now and thought today was the perfect time to give it a try.  Also, I had a rotisserie chicken from Costco I didn't want to go to waste.  Not only is it a snap to assemble, there is something so soothing about crumbling sleeves of Ritz crackers into your dutch oven.  In my 10 inch dutch oven it baked for 25 minutes with 10 coals in a ring around the bottom and 18 in a ring around the lid.  This is one time you don't want to pile too many coals in the center of the lid, there is so much butter in the topping it will brown quickly.  Velvety smooth and rich, eating this casserole is like wrapping yourself in a warm, buttery blanket.
 
Ritzy Chicken Casserole
2 sleeves Ritz crackers
1 can cream of chicken OR mushroom soup
1 cup sour cream, regular or reduced fat
1/2 cup chicken broth
4-5 cups cooked chicken, cubed or shredded
freshly ground black pepper
4 oz. butter, melted

     Lightly oil or spray dutch oven.
     Crumble one sleeve of Ritz crackers in bottom of dutch oven.
     Drizzle half of the melted butter over the crackers.
     Mix chicken with soup, sour cream, pepper and broth.
     Spoon evenly over crackers.
     Crush the remaining sleeve of crackers over the chicken mixture.
     Drizzle the remaining melted butter over the crackers.
     Bake at 325 degrees for 25-30 minutes or until hot and bubbly.
     Makes 6 servings.

Layer chicken mixture between sleeves of crumbled Ritz crackers

Bake at 325 degrees for 25 to 30 minutes

Rich, buttery and very filling