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
- 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
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.