2 sleeves Ritz crackers
1 can Cream of Chicken or Mushroom soup
1 cup sour cream
¾ cup chicken broth
Chopped chicken
4 oz melted butter
2 med. Red potatoes sliced thin.
½ - ¾ cup shredded cheese (to taste)
½ - ¾ cup shredded cheese (to taste)
Crumble one sleeve of Ritz crackers in the bottom of a
2 ½ quart casserole dish. Drizzle half
of the melted butter over crackers. Layer
potato slices over crackers. Mix chicken
with soup, sour cream, broth and rice.
Pour over potatoes. Top with
cheese. Crush the other sleeve of
crackers over mixture. Drizzle with
remaining butter. Cover with foil and place a bread pan over the foil to hold
in heat, allowing the potatoes to bake. Bake at 350 degrees for 30-40 minutes. Serves 6-8
