Chicken Casserole (Diane)

By MarieR

Ingredients

• 8 chicken breasts (I use boneless)
• 16 oz. sour cream
• 2 cans cream of chicken soup
• 3 sleeves ritz crackers
• 1/2 stick of butter

Preparation

Step 1

Boil the chicken until done. I usually do this the day before making the casserole and refrigerate so it will be easier to cut up but you can do it all at the same time. I reserve about 1/2 cup of the broth. Cut the chicken into bite size pieces (some people shred the chicken but I like the pieces). Mix the sour cream and the soup together. Fold in the chicken (if it seems too thick, add a little of the reserved broth. You just want to be able to pour into the casserole but not too soupy). Pour this mixture into a sprayed casserole dish. Crush the crackers and spread evenly on top. Dot the top with small pieces of butter. Bake uncovered for 30 to 45 minutes @ 350 until bubbly and light brown on top. Let it sit for a few minutes before serving. Note: I have assembled the casserole, put it in the refrigerator before going to church and baked it when I got back home.