CHICKEN CASSEROLE

By Kathy Johnson

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

3-4 BONELESS SKINLESS CHICKEN BREASTS
2 CANS CREAM OF CHICKEN SOUP
8 OZ SOUR CREAM
1/2 CUP CHICKEN BROTH
1 STICK BUTTER
1 OR 1 1/2 SLEEVES RITZ CRACKERS

Details

Preparation

Step 1

BOIL CHICKEN BREASTS WITH A LITTLE GARLIC AND ONION POWDER UNTIL DONE. REMOVE CHICKEN AND CUT INTO SMALL PIECES. PREHEAT OVEN TO 350 DEGREES. MIX CREAM OF CHICKEN SOUP, CHICKEN BROTH, SOUR CREAM, AND CHICKEN IN MEDIUM BOWL. POUR INTO CASSEROLE DISH. CRUMBLE CRACKERS AND SPREAD ON TOP. MELT BUTTER IN MICROWAVE AND POUR ON TOP OF CRACKERS. BAKE FOR 30 MINUTES OR UNTIL IT BUBBLES.
CAN BE MADE AHEAD OF TIME. MIX INGREDIENTS TOGETHER, PLACE IN CASSEROLE DISH AND PLACE IN FRIDGE. ADD CRACKERS AND BUTTER RIGHT
BEFORE YOU COOK IT.