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1
Heat oven to 350F.
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2
In a medium saucepan, put raw cubed chicken (cut it up with a pair of scissors to make quick work of it).
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3
Just cover with water, add a lid to the pot and bring to boil on high heat.
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4
Reduce heat to medium-high and cook no more than 3-4 minutes after bringing to the boiling point.
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5
Drain chicken and reserve.
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6
Melt butter in microwave in a microwaveable bowl.
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7
Crush Ritz crackers coarsely in the sleeve (I guessed at the amount needed.just use a sleeve).
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8
Don't pulverize them to powder.
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9
You want to be able to still see 1/4 inch bits in there.
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10
Stir crushed crackers into the melted butter.
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11
In a seperate microwave safe bowl, heat the two cans of cream of chicken soup until hot.about 90 seconds.
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12
Stir well.
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13
If it's not hot, nuke one more minutes (watch out.the stuff explodes if you overdo it!
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14
).
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15
Stir cubed and cooked chicken with hot soup.
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16
If using, mix in Monterey Jack all except 2 tablespoons Put mixture in a casserole dish and top with the buttered crackers and the reserved 2 tbsp of cheese.
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17
Bake, uncovered about 20 minutes or until crackers are golden brown and crispy.
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18
If you are adding the cous couse, prepare the cous cous (takes 5 minutes for the cous cous) and add the prepared cous cous at the same time you stir together all the ingredients.
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19
Enjoy!
