Tuesday, September 27, 2011

Chicken Casserole

3-4 large chicken breasts fully cooked, cut up*
1 can cream of chicken soup
8 oz. sour cream
salt & pepper to taste
1 sleeve Ritz crackers, crushed
1 stick melted butter

Spray a medium sized baking dish with non-stick cooking spray.  Mix cream of chicken soup and sour cream in a medium sized mixing bowl.  Stir in cooked, cut chicken.  Add salt and pepper to taste.  Dump into baking dish and pour crushed Ritz crackers over top.  Pour melted butter over Ritz crackers.  Bake at 350 degrees for 30 minutes.  Enjoy!  

Tips:  My family enjoys this dish with chicken flavored Rice A Roni, steamed broccoli, and Honey Butter biscuits!  

*Boil chicken breasts in about 6 cups of water with 3 tablespoons of butter and a generous portion of seasoned salt for about 45 minutes or until fully cooked.  This can be done the night before to shorten your cooking process.  I would wait to cut it into pieces just before stirring into soup and sour cream, though, to prevent it from drying out.  Or, you can go ahead and mix it all up and stick it in the fridge and just wait to dump it into your baking dish and top it with the crackers just before cooking.  

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