"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Bolinger
Added: Saturday, September 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4-5 chicken breasts
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green, yellow or red pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz) carton sour cream
1 can sliced water chestnuts (optional)
1 small can sliced mushrooms, drained (optional)
1 stack of Ritz crackers
1 stick of butter
Poppy seeds (optional)
Silvered almonds (optional)
French fried onions (optional)

Directions:
Directions:
Cook chicken breasts until tender; chop into small bite sized pieces. Saute onions, celery and peppers until tender. Add to chopped chicken. Mix soups, sour cream and chicken together; add water chestnuts and mushrooms; mix well. Crush Ritz crackers. Spread half of crackers into bottom of casserole dish that has been sprayed with Pam; top with casserole mixture and then add remaining cracker crumbs. Melt butter and drizzle on top of casserole. Top with poppy seeds, silvered almonds and/or French Fried Onion rings if desired. Bake at 350 for 20-30 minutes or until the casserole is bubbly.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
From the kitchen of Peggy Sharp Vaughn.

Peggy brought this to the Sharp reunion in 2006, and I loved it! I have made a few changes to her original recipe, but I always think of Peggy when I make it!

 

 

 

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