Showing posts with label 50 min recipe. Show all posts
Showing posts with label 50 min recipe. Show all posts

Wednesday, December 11, 2019

Ritz Cracker Chicken Recipe | Chicken on the Ritz Recipe With Ingredients

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This casserole is perfect for a busy night and packs lots of flavor. You couldn’t get any easier made with ingredients you’re bound to have on hand.

Creamy chicken and broccoli, topped with my favorite crackers of all time, Ritz crackers, then slowly drizzled with some melted butter and finally baked until the casserole gets all bubbly and the crackers form a crispy topping. Need I say more? You’ll not only be blown away with the simplicity here but also the drool worthy flavors we’re accomplishing in the kitchen today.

Chicken on the Ritz | Ritz Cracker Chicken
Ingredients In Chicken on the Ritz:
Soup – Just 1 entire can of cream of chicken soup is all we need.
Sour cream – This will give us creaminess, tang, and acidity. These flavors are important for ensuring our dish doesn’t get too one note.
Chicken – Cooked chicken, cooled and cut into cubes.
Broccoli – We want to chop up the florets into bite size pieces and use just those in our dish.
Topping – Crushed Ritz crackers and unsalted butter, so easy.

Cuisine: American
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 6


  • 10 3/4 oz cream of chicken soup (1 can)
  • 1 cup sour cream
  • 3 cups cooked chicken breasts cut into cubes or shredded, about 4 breasts
  • 2 cup broccoli florets
  • 4 oz Ritz crackers
  • 1/2 cup butter melted

How To Make Ritz Cracker Chicken Recipe:

  1. Preheat oven to 350 F degrees. Spray a 9x13 casserole dish with cooking spray and set aside.
  2. In a bowl whisk the cream of chicken soup and sour cream together.
  3. Add the chicken, broccoli florets and toss it together with the cream of chicken/sour cream mixture, making sure each pieces is coated fully.
  4. Add the chicken and broccoli to the casserole dish.
  5. Add the crackers to a food processor and pulse a few times until the crackers resemble breadcrumbs.
  6. Sprinkled the crumbled crackers over the casserole the chicken and broccoli and then drizzle with the melted butter.
  7. Bake for 40 minutes until the casserole starts to bubble and the crackers start to turn golden brown.


  • Greek yogurt can be used to replace the sour cream.
  • Rather than use cream of chicken soup, feel free to sub in cream of mushroom soup.
  • Cauliflower, green beans, peas, etc. can be used instead of broccoli.
  • Feel free to add cheese to this dish. Either mixed in with the chicken and broccoli, or on top with the crackers.
  • If you don't have a food processor you can put the crackers into a ziploc bag and crush them with a mallet, or even your hands.
  • Store in an airtight container for 3 – 4 days in the fridge. If freezing ensure that your dish is wrapped in both plastic wrap and aluminum foil to prevent freezer burn. Be sure that your dish has fully cooled before it is placed in either the freezer or fridge because otherwise it will not cool properly.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used

Nutrition Information:

Calories: 546kcal (27%)Carbohydrates: 19.1g (6%)Protein: 31.9g (64%)Fat: 37.7g (58%)Saturated Fat: 18.5g (116%)Trans Fat: 0.2gCholesterol: 145mg (48%)Sodium: 719mg (31%)Fiber: 1.3g (5%)Sugar: 2.4g (3%)

Keyword: broccoli, casserole, chicken

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Monday, December 2, 2019

Lab-E-Shireen Recipe With Ingredients

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Lab E Shireen Recipe is a custard based Arabian dessert dish in which milk is boiled along with colorful vermicelli. It is usually served chilled mixed with various assorted fruits, jellies and rasgullas. If you can make the vermicelli custard the previous day itself along with jellies, this is a very easy assembled dessert suitable to be served as a party dessert on Eid festival.

Cuisine: Arab
Course: Dessert
Diet: Vegetarian
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 6-8


  • 1 liter Milk
  • 1/2 cup Seviyan (Vermicelli) , (colourful-optional)
  • 1/2 cup Khoya (Mawa)
  • 12 Rasgulla , drained
  • 3/4 cup Sugar , (adjust to taste)
  • 3 tablespoon Jello , (assorted colors)
  • 2 tablespoon Roohafza sharbat
  • 1 cup Fresh cream
  • 4 tablespoons Custard powder
  • 200 grams Mixed fruits , cubed

How to make Lab-E-Shireen Recipe:

  1. To begin making Lab E Shireen Recipe, get prep with all the ingredients. Make fruit based and flavour based jello of assorted color and keep aside (i used watermelon, pineapple and kiwi jellies).
  2. Bring the milk to a rolling boil in a heavy bottomed saucepan. Then add sugar and keep stirring continually on a medium heat, for another 10 minutes till all the sugar is dissolved and milk is condensing a bit.
  3. In a bowl, remove a cup of milk from the boiling mixture, add drained rasgullas to it and keep aside.
  4. Now to the boiling milk and sugar mixture, add colorful (optional but traditionally used) vermicelli and keep stirring on medium heat. Let it boil for another 5 minutes or till the vermicelli is cooked.
  5. When the vermicelli is almost done, dissolve the custard powder in about half a cup of water and add the mixture to the saucepan and turn the heat to medium low.
  6. Add the grated Khoya to it too and keep stirring well at all times. The mixture thickens considerably very soon now. Once it is thick, switch off heat and let the mixture cool to complete room temperature. Chill for 4 hours.
  7. Now make jellies as per package instructions (if you are using homemade jellos but add only half the amount of water to each of it. We need thick firm pieces which will hold their shapes when cut, when the jelly is ready.
  8. Once the jelly is cooled or chilled you can chop it into big chunks or small bits as per preference and set aside.


  1. When custard is chilled, in a hand mixer, beat the fresh cream in a mixing bowl till it is light and fluffy.
  2. Add all the cut fruits to the custard mixture and stir to combine. (you can used canned fruits too, but make sure you drain the syrup before adding).
  3. Fold in the whipped cream to the mixture along with roohafza , and fold to combine.
  4. Place the dessert in your serving bowls, decorate it with the mixed chunks of jellies, milk soaked rasgullas.
Note:  You can also top each serving bowl with nuts.

Keyword: Jellies, Rasgulla, Roohafza, Custard powder, Khoya, Milk, Fresh cream, Mixed fruits
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Tuesday, November 5, 2019

Mutton Rogan Josh Recipe

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Straight from a Kashmiri kitchen, here's a rogan josh recipe that has meat stirred along with a host of spices and herbs, mixed with curd and pressure cooked till tender. A delicious dish to serve at dinner parties.

Mutton Roghan Josh

Recipe Servings: 6
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

Ingredients Of Rogan Josh:

  • 1 Kg meat
  • 1 cup mustard/refined oil
  • 3 tsp red chili powder
  • 3 tsp fennel powder
  • 2 tsp ginger powder
  • 2 tsp cumin powder
  • 3 tsp brown cardamom powder
  • 1 tsp asafoetida
  • 4 Green cardamom
  • 2 Cinnamon sticks
  • 2 Bay leaves
  • 2 Cloves
  • 1/3 tsp saffron (optional)
  • 1 cup curd
  • A pinch of salt

How to Make Rogan Josh:

1.Wash the meat properly. Heat oil in a pressure cooker.
2.Put cinnamon, bay leaves, green cardamom, cloves, a teaspoon of salt, asafoetida, and meat together.
3.Fry meat till it turns brown. Once browned, pour a cup of water.
4.Add the red chili powder and saffron into the meat. Keep stirring for about a minute.
5.Mix the curd nicely in the mixer and pour it into the pressure cooker.
6.Keep on stirring till you get a reddish tinge.
7.Add 2 cups of water, fennel powder, ginger powder, and pressure cook for 2 minutes.
8.Check if the meat is tender. Peel and grind green and brown cardamom and add to the meat dish.
9.Finally sprinkle cumin powder and simmer for a minute and serve.


You can serve mutton rogan josh with some steamed rice or any Indian bread of your choice.

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