Chicken on the ritz casserole


• 1 (10-1/2-ounce) can condensed cream of chicken with herbs soup • 1 cup sour cream • 1/2 cup sliced green onion • 1 cooked rotisserie chicken, deboned and shredded (about 3 cups) • 2 sleeves salted snack crackers, crushed • 1/2 cup (1 stick) salted butter, melted 


Step 1

Preheat the oven to 350 degrees F.Step 2

Spray a 2-1/2-quart baking dish (or a 9×9 square baking dish) with non-stick cooking spray.Step 3

In a large bowl, mix together the soup, sour cream and green onion. Stir in the chicken, and spread the mixture into the prepared dish.Step 4

In that same bowl, combine the crushed crackers with melted butter. Sprinkle the cracker mixture over the casserole.Step 5

Bake for about 25-30 minutes until the cracker topping is golden brown and the casserole is bubbly.

Street corn chicken

Inspired by Mexican street food, this chicken bake is bursting with flavor! Baked with just a few simple ingredients and ready in just 35 minutes, this recipe may just become one of your new go-to’s. Serve with a simple salad, rice and beans, or tortillas!


• 4 chicken breasts • salt • 1 tablespoon chili powder • 8-ounce corn, drained (half of 15-ounce can) • 15 ounce can of black beans, drained and rinsed • 1 tablespoon chili powder • 4 oz cotija cheese crumbled (substitute feta if you can’t find cotija) • 3 green onions, chopped (optional) 


Step 1

Set your oven to 375 degrees F. Step 2

Add your chicken breasts to a medium casserole dish. Top with seasonings. Then, add corn and black beans. Add a little more chili powder. Step 3

Crumble your Cotija. Top the contents of the casserole dish with the crumbled cheese.Step 4

Place the casserole dish in the oven and bake for 20-25 minutes. The chicken should be fully cooked through. Recommended internal temperature is 165 degrees F.Step 5

Remove from oven. Top with optional green onions for a garnish.

Chicken Puttanesca

. 12 ounces skinless, boneless chicken thighs or breast halves
. 1 14-1/2-ounce can tomatoes, cut up
. 1/4 cup dry red wine or chicken broth
. 2 tablespoons tomato paste
. 2 tablespoons balsamic vinegar or red wine vinegar
. 1 tablespoon cornstarch
. 1/2 teaspoon salt
. 1/4 teaspoon pepper
. 1 tablespoon cooking oil
. 2 cloves garlic, minced
. 8 ounces fresh medium mushrooms, quartered (about 3 cups)
. 1 small onion, chopped (1/3 cup)
. 12 pitted ripe olives, halved
. 3 anchovy fillets, cut into 1/2-inch pieces (optional)
. 3 tablespoons snipped parsley
. 8 ounces spaghetti or other pasta, cooked and drained
. Parsley sprigs (optional)

1. Cut chicken into thin bite-size strips. Set aside.
2. For sauce, in a bowl stir together undrained tomatoes, wine or broth, tomato paste, vinegar, cornstarch, salt, and pepper. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and onion; stir-fry for 1 to 2 minutes or until onion is crisp-tender. Remove mushroom mixture from the wok.
4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return mushroom mixture to the wok. Add olives, anchovies (if desired), and parsley. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Garnish with parsley sprigs, if desired. Makes 4 servings.

Cream Cheese Chicken Roll Ups

Great way to finish off rotisserie chicken!

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Easy to make! It’s simply shredded chicken mixed with cream cheese, mushrooms, and diced onion all rolled up in a delicious, buttery crescent roll.


• 4 boneless skinless chicken breasts (cooked and shredded) • 1 (8 ounce) package cream cheese (softened) • 2 tablespoons onion (diced) – optional • 1 (4 ounce) can mushrooms (drained) • 2 (8 ounce) packages crescent roll dough 


Preheat oven to 350 degrees F.

Mix together cooked chicken, softened cream cheese, onion, and mushrooms.

Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. May need to stretch the crescent out a little. Don’t be messy. Lol.

Place on large cookie sheet. Bake for 12-14 minutes (watch for the rolls to turn golden).