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Ritz™ Cracker Cream Cheese Chicken Bake

  • Prep 35 min
  • Total 1 hr 5 min
  • Servings 6

The ultimate in family-friendly comfort food, this take on classic poppy seed chicken casserole will quickly become a weeknight staple. MORE + LESS -

Ingredients

1
cup uncooked long grain white rice
2
tablespoons butter
1/2
cup chopped onion
1
package (8 oz) sliced baby portabella mushrooms (about 2 cups)
1
teaspoon dried thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
3
tablespoons Gold Medal™ all-purpose flour
1 1/2
cups whole milk
1
cup Progresso™ chicken stock
1
tablespoon Worcestershire sauce
1
cup sour cream
4
oz chive & onion cream cheese spread
1
tablespoon poppy seed
2
cups chopped deli rotisserie chicken
2
cups coarsely broken Ritz™ crackers
2
tablespoons butter, melted

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9 (3-quart) baking dish with cooking spray. Cook rice as directed on package; set aside.
  • 2
    Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Add onion, mushrooms, thyme, salt and pepper; cook and stir 4 to 5 minutes or until tender. Stir in flour until well combined. Slowly add milk, and heat to simmering, stirring to prevent lumps. Add chicken stock, Worcestershire sauce, sour cream, cream cheese spread and poppy seed; simmer 3 to 5 minutes, stirring frequently, until slightly thickened.
  • 3
    In large bowl, mix chicken, cooked rice and sauce mixture; transfer to baking dish. Bake 25 to 30 minutes or until 165°F in center. Meanwhile, in large resealable food-storage plastic bag, mix crackers and 2 tablespoons melted butter, shaking to combine. Sprinkle on top of casserole during last 5 minutes of baking.
  • 4
    If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread rice mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon rice mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 minutes. Sprinkle cracker mixture on top of casserole; bake 5 to 10 minutes longer or until crackers are golden brown and casserole is heated through (165°F in center).

Expert Tips

  • Leftover cooked chicken can be substituted for deli rotisserie chicken.
  • If desired, garnish with chopped fresh chives or Italian (flat-leaf) parsley.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
300
% Daily Value
Total Fat
33g
50%
Saturated Fat
15g
75%
Trans Fat
1g
Cholesterol
100mg
34%
Sodium
1220mg
51%
Potassium
510mg
15%
Total Carbohydrate
55g
18%
Dietary Fiber
2g
9%
Sugars
10g
Protein
24g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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