How do you make money?
Before I get to this Ritz Chicken Casserole, I thought I’d answer the most frequent question I receive here on the blog: How do you make money from running a recipe website? I never know where to start with an answer. It’s…well…it’s complicated. But it’s a question that comes up often enough that I figured I should take some time here to explain.
Blogging costs money
First, some background on the expense of owning a website and blogging. This isn’t a cost-free venture. It costs money to pay for a server. It costs money to keep all the technology up-to-date. It costs money to keep the website secure. It costs money to buy ingredients and camera and video equipment. It costs money to send out newsletters. It costs money to provide a printable recipe. It costs money for photo editing software. It also costs a lot of personal time. I am not a corporation – I am one person running the show. They are all costs I am glad to pay to do what I love – but nevertheless – nothing in life is free. Except for love. Love is always free. 😉
So, to help offset the cost to run a website, I run ads on this page. Kinda like how your favorite tv show has commercials. It costs readers absolutely nothing to come to my site and browse and print recipes. Advertisers pay me money to show their ads on my site. I take this advertising money and put it back into the blog and I am able to provide for my family with the leftover. I also work with brands and companies directly. We work out a deal where they pay me for services that I provide like creating recipes, taking photos, videos and writing blog posts. Now, of course, I only work with brands that I actually love to use. It only makes sense. And I always disclose to you when I am creating a blog post for a brand.
This is where you come in
I’ve been blogging for seven years now. Usually when I tell folks how I earn an income, they will say “I need to start a blog!” I wish I could say it’s as easy as that. But it’s not. I literally work seven days a week and 12 hours (or more) a day. There is no such thing as a vacation. I did this for several years without earning a dime. I worked another job then came home and worked on the blog. I was spending money and barely breaking even. But I did it because I loved it and others loved it too. Each year, costs get more and more expensive. It’s just how it goes. Nothing gets cheaper, right?
Follow me. Like me. Interact with me.
If you like what I am doing here. If you like my recipes. If you like to follow me on Facebook, Pinterest, Instagram, Twitter and YouTube. There is one simple thing you can do in support. Are you ready for this? Like my stuff! That’s it! Click the “Like” button. Click the “share” button. Pin my recipes to Pinterest. Leave a comment on here or on Facebook. Open up and click on my newsletters that you receive. None of those actions costs you anything at all. But – those small actions help more than you know. There’s a lot of complicated algorithm stuff behind it that would take me forever and a day to try and explain. But basically, every time you take those actions, more people see my stuff. More people come to the blog. And when more people come to the blog, it helps me earn a little money from advertisers so that I can keep bringing you recipes. Simple as that! I can’t do this without YOU! 🙂
Ritz Chicken Casserole
Now, for this recipe for Ritz Chicken Casserole! I can never have enough chicken recipes. This one here is a go-to classic favorite. It’s one of those recipes that can be whipped up quickly and you don’t have to buy a long list of ingredients to make it. It is creamy and filling. I like to use Campbell’s Condensed Cream of Chicken Soup with Herbs. I think it helps to add additional flavor to this casserole. This is a perfect dish for leftover chicken too. But store-bought rotisserie chicken is a great tasting substitute!
1 (10.5 oz) can condensed cream of chicken with herbs soup
1 cup sour cream
½ cup sliced green onion
1 family-size store-bought cooked rotisserie chicken, de-boned and shredded (3 cups)
2 sleeves Ritz crackers, crushed
1 stick (½ cup) salted butter, melted
- 1 10.5 oz can condensed cream of chicken with herbs soup
- 1 cup sour cream
- ½ cup sliced green onion
- 1 family-size store-bought cooked rotisserie chicken de-boned and shredded (3 cups )
- 2 sleeves Ritz crackers crushed
- 1/2 cup (1 stick) salted butter melted
- Preheat oven to 350f degrees.
- Spray a 2.5 quart baking dish (or a 9x9 square baking dish) with no-stick cooking spray.
- In a large bowl, mix together the soup, sour cream and green onion.
- Then stir in chicken. Spread mixture into the prepared dish.
- In that same bowl, combine crushed crackers with melted butter.
- Sprinkle the cracker mixture over the casserole.
- Bake for about 25-30 minutes until the cracker topping is golden brown and the casserole is bubbly.
Add in one cup of shredded cheddar cheese to the chicken mixture for over the top flavor!