Creamy Chicken Casserole

 
Of all the recipes that I have made throughout the years, this is probably the one that I have made the most.  Why?  It is fast, I usually have the ingredients on hand, and my kids LOVE it!  As I have written in another post, I like to fill my large crockpot with chicken breasts (when I get them on sale) and cook them all at once.  I then shred or chop the chicken and bag it so that there will be chicken in the freezer ready to go!  When I have the pre-cooked chicken, I can put this recipe together in minutes.  It’s great to take to potlucks, too.  Remember, I told you we go to a LOT of potlucks!

 

 

Creamy Chicken Casserole

Ingredients:

  • 1 box Ritz crackers, crushed
  • 1 stick margarine, melted
  • 8 chicken breasts
  • 1 can sliced water chestnuts, drained (optional)
  • 1 can whole kernel corn (optional)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 (8 ounce) carton sour cream

 

Directions:

Cook and chop chicken breasts.

Mix cracker crumbs and margarine.

Sprinkle ½ the crumbs into a 9×13 inch baking dish.

Arrange chicken pieces over crumbs.

Sprinkle on sliced water chestnuts or corn, if using.

In separate bowl, mix soups with sour cream and spread over chicken.

Sprinkle remaining cracker crumbs over all.

Bake at 400 °F for 30 minutes.

 

7 comments

  1. Suzi Payne says:

    Kim –
    Would you share your method for cooking a large number of chicken breasts in the crock pot like you mention in this recipe above? Thanks! Suzi

    • Kim says:

      It is ridiculously easy! I fill the crock pot with bone in, skin on, chicken breasts. Just cook on low until the until super tender and easy to shred. The cooking time will depend on the crock pot and how much chicken you are cooking. When the chicken is finished cooking, I let the meat cool, remove the skin & bones. Then I shred it or cut into pieces and freeze. That’s it. It is the ultimate convenience food!

  2. thomas says:

    I did a version of your recipe, six boneless thighs, chopped, the cracker base I used one sleeve of Ritz sprayed with Olive Oil instead of the butter base. (One can of Cream of Chicken soup, 1/4 can of water, 4 oz of Carnation can milk, 2 large tablespoons of sour cream – whisked together.) I didn’t use any other ingredients but will probably add some items next go around. After placing the chopped chicken atop the base of crackers, poured mixture atop, then I chopped up some garlic spiced croutons atop the mixture, dry. Placing one piece of chopped chicken with the croutons and baked at 400 deg. for 30 minutes. I let it sit for about an hour then I cooked it an additional 5 minutes in the Microwave and served hot. The texture of everything was like a custard. Very good. Thanks for the Inspiration Kim!

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