Buttery Chicken Casserole

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  • 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


  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

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