I threw this Chicken and Green Bean Casserole With Ritz Cracker Topping together a few nights ago for the first time, and we loved it so much, I think I’ll make it again this week…. it was that good! It’s definitely something to add to the monthly meal rotation, that’s for sure.
I added red pepper flakes and a teeny bit of horseradish mustard at the last minute, and I’m so glad I did because it turned a traditional chicken and green bean casserole into something with a of bit of flair to it.
And Ritz Crackers and butter as the topping? HELLO! How could you possibly go wrong with that?
We loved this dish and I hope you will too!
~Mavis
Chicken and Green Bean Casserole With Ritz Cracker Topping
Ingredients
1 {10.5 oz} can condensed cream of chicken soup
1/4 cup milk {I used 2%}
3 1/2 cups cooked chicken, cut into 1” pieces
2 cups frozen {or freshly blanched} green beans
1/2 teaspoon thyme
1/2 teaspoon crushed sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes
1 tablespoon horseradish mustard {optional}
1 sleeve Ritz crackers, crushed
1/4 cup unsalted butter, melted
Instructions
Preheat oven to 350 degrees. Butter the insides of a 10″ baking dish and set aside.
In a large bowl, mix together the cream of chicken soup and milk until smooth.
Stir in the cooked chicken, green beans, herbs and horseradish mustard together with the soup {making sure to coat the chicken and beans entirely} and spread the mixture into the buttered baking dish.
In a small bowl, combine the crushed Ritz crackers and melted butter until the crushed crackers are coated with the melted butter.
Sprinkle the cracker mixture over the casserole and bake for 30 – 35 minutes. The cracker topping should be a nice golden brown color and the casserole bubbling.
Serve warm.
Debbie says
Made this casserole last night and it was delicious. So easy using meat from a rotisserie chicken. The Ritz cracker topping was tasty. I am a diabetic and this casserole is low in carbs. Thanks