2 sleeves Ritz crackers
2-3 lbs. boiled chicken breast
8 oz. cream of chicken
8 oz. cream of mushroom
8 oz. sour cream
Shredded cheese (choice)
1/2 cup melted butter
Preheat oven to 425*. Crush 1 sleeve of Ritz crackers and lay in
bottom of casserole pan. Pour melted butter over cracker crumbs. Shred
chicken and layer on top of buttered cracker crumbs. Mix soups with sour
cream in a separate bowl and then pour over shredded chicken. Crush
another sleeve of crackers and top the soup mixture. Cover with aluminum
foil and bake for 40 minutes. Uncover, sprinkle shredded cheese on top
and cook an additional 5 minutes.
Notes: I use double cream of chicken soup because I don’t like
mushrooms. I’ve also added corn and/or green beans to this and it’s
fantastic.
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