This is a treasured family recipe, dating back at least to my great-grandma. My mom told stories of going every Sunday to her grandma’s house for this Ritz cracker chicken and a good time with her huge, close-knit clan of kinfolks. This was one of her stand-by meals for our family growing up, and one we looked forward to every time. When I was dating my now-husband, I fixed this chicken for him. He had a fit over it, and insisted on taking me to his parents’ house and having me fix it for him. Maybe it brought on a proposal? 😉 He requests it from time to time, and my little Princess Peach and her baby brother are already in love with what she also calls Grandma’s Special Ritz Cracker Chicken. She thinks it is a “recipe from Heaven”, though, because it is so yummy and she knows it is a recipe I learned from her Grandma, whom she never met ’cause she went to live in Heaven before Princess Peach was born. This recipe has so many good memories attached to it for me, in addition to being delicious! I’m happy to share it with you, and hope you can make memories with your own family while feeding them this scrumptious chicken treat.
We don’t always make this with chicken breast, for the record. You can use any pieces you want. We just like breast meat better in our house, so I buy huge packs when we find it on sale. I also frequently add chicken liver, made the same way, in with our chicken breast. It stretches the budget, and the hubby and I love liver. I usually serve this chicken with mashed taters and either green beans, corn, baked beans or mac & cheese, but it would go well with just about anything. It is truly that good! 🙂
With no further ado…
♥Grandma’s Sunday Special Ritz Cracker Chicken♥
1 lb. boneless skinless chicken breasts, cut into large strips
1 sleeve Ritz crackers, crushed
1 stick butter, melted
1/4 tsp. black pepper
Preheat oven to 400 F.
Mix crushed Ritz crackers, melted butter and black pepper until all is moistened.
Coat each piece of chicken well with the Ritz cracker mixture, and place in medium sized baking pan.
Bake for 25-30 minutes, or until cooked through and lightly browned.
This recipe doubles well, and I usually do at least double the recipe so we can eat it
multiple times. You just have to cook it a few minutes longer for the extra chicken. The pan shown is about double the recipe, for reference. We love it so much that we’re always happy to eat the leftovers the next day!
No coupons this week, but this is a super frugal main dish.
So, now that I’ve shared one of my favorite family recipes with you, what’s a dish your family has long term ties with? If you don’t have a recipe like that, what dish do you fix that appears to have the potential to become “Grandma’s special recipe” for your own future generations?
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