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Creamy Chicken Casserole

Deel op Facebook Print Recipe

Ingredients

Makes 6 servings / Prep: 9 min., Cook: 1 hr., Bake: 35 min.

  • 1 3½-pound whole chicken *
  • 1 quart water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf
  • 1 10¾-ounce can cream of chicken soup with herbs, undiluted
  • 1 10¾-ounce can cream of celery soup, undiluted
  • 1 8-ounce container sour cream
  • ½ teaspoon pepper
  • ½ 16-ounce package oval-shaped buttery crackers, crushed (2 stacks; 3 cups)
  • ¼ cup butter or margarine melted

Instructions

  • Combine first 5 ingredients in a large Dutch oven; bring to a boil.
  • Reduce heat, and simmer, uncovered, 1 hour or until tender.
  • Remove chicken, and cool slightly.
  • (Discard bay leaf, and reserve broth for another use.
  • )
  • Skin and bone chicken; cut chicken into bite-size pieces.
  • Combine chicken, chicken soup, and next 3 ingredients, stirring well.
  • Place half of crushed crackers in a lightly greased 11- x 7-inch baking dish; spoon chicken mixture over crackers.
  • Top the chicken mixture with remaining crackers, and drizzle with butter.
  • Bake, uncovered, at 325° for 35 minutes or until casserole is lightly browned.

Notes & Wine Advice

* 3¼ cups leftover chopped chicken may be substituted for the whole chicken.
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Course; Casserole / Chicken