Chicken Casserole with Ritz Crackers

• 1 (3 pound) broiler-fryer chicken
• 1 quart water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 can cream of chicken soup, undiluted
• 1 can cream of celery soup, undiluted
• 8 ounces sour cream
• 1/2 teaspoon pepper
• 1/2 (16 ounce) package oval-shaped buttery crackers, crushed (2 stacks)
• 1/4 cup butter, melted

Description

Combine first 4 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, and cool slightly. Skin and bone chicken; cut chicken into bite-size pieces. Combine chicken, cream of chicken soup and next 3 ingredients, stirring well.

Place half of crushed crackers in a lightly greased 11 x 7 x 1 1/2-inch baking dish; spoon chicken mixture over crackers. Top with remaining crackers, and drizzle with butter. Bake at 325 degrees F for 35 minutes or until lightly browned. Yields 6 to 8 servings.

Salt River Nachos

Description

• 1 pound ground beef
• 1 large onion, chopped
• 1 (15 ounce) can refried beans
• 1 pound sharp Cheddar cheese, grated
• 1 (8 ounce) bottle taco sauce, mild or hot
• 1/2 head lettuce, shredded
• 2 cups sour cream
• 1 1/2 cups guacamole
• 1 small can chopped ripe olives
• Corn chips

Description

Brown beef with onion; drain. Spread beans on the bottom of a 13- or 14-inch pizza pan. Spread meat mixture over beans and pat down. Pat cheese onto meat. Drizzle taco sauce over all. This may be refrigerated up to 48 hours at this point.

When ready to serve, preheat oven to 375 degrees F and bake for 18 to 20 minutes. Remove from the oven and sprinkle with lettuce. Add sour cream on top of lettuce and spoon guacamole on top of sour cream. Sprinkle drained olives over all. Serve with corn chips for dipping.