Buttery Chicken Casserole


No Photo

Ingredients

  • 1 (3 pound) broiler-fryer chicken
  • 1 quart water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can cream of chicken soup, undiluted
  • 1 can cream of celery soup, undiluted
  • 8 ounces sour cream
  • 1/2 teaspoon pepper
  • 1/2 (16 ounce) package oval-shaped buttery crackers, crushed (2 stacks)
  • 1/4 cup butter, melted

Instructions

  1. Combine first 4 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender.
  2. Remove chicken, and cool slightly.
  3. Skin and bone chicken; cut chicken into bite-size pieces.
  4. Combine chicken, cream of chicken soup and next 3 ingredients, stirring well.
  5. Place half of crushed crackers in a lightly greased 11 x 7 x 1 1/2-inch baking dish; spoon chicken mixture over crackers.
  6. Yop with remaining crackers, and drizzle with butter.
  7. Bake at 325 degrees F for 35 minutes or until lightly browned.

Yield: 6 to 8 servings

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry