"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken and Sour Cream Casserole Recipe

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This recipe for Chicken and Sour Cream Casserole, by , is from Mama B.'s Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Burney
Added: Tuesday, February 17, 2009


Part 1:
3 1/2 lbs. chicken breasts, boneless, skinless
3 celery stalks with leaves
1/2 tsp pepper
1 tsp salt
2 slices lemon
1 tsp onion flakes

Part 2:
6 oz. long grain wild rice
1/2 c. butter, melted
1 1/2 c. saltine crackers (finely crushed)
6 oz. can water chestnuts, chopped
1 can Cream of Chicken soup
4 oz. sour cream
1 tbsp Durkee's dry mustard
1/2 c. grated Parmesan cheese
1/2 tsp paprika

Preheat oven to 350. Place ingredients from Part 1 in large pot and cover. Simmer until chicken is tender, remove from pot and cut into bite size pieces. Strain broth and reserve 1/2 c. Set aside.
Prepare 6 oz. of wild rice according to package directions.

Grease 9x13 pan with some of the melted butter. MIx cracker crumbs with remaining butter, set aside. Combine soup sour cream and mustard, set aside. Place a layer in bottom of dish, put in 1/2 c. of reserves stock. Place 1/2 of chopped chicken over rice, scatter 1/2 of the chopped chestnuts over chicken and sprinkle lightly with cracker crumbs. Repeat this process then spoon soup, sour cream and mustard mixture over the final layer. Sprinkle remaining cracker crumbs, 1/2 c. Parmesan cheese and paprika over the top. Bake in oven for 25-30 minutes, until bubbly and browned on top.

Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
*Freezes very well.




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