"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Breast Casserole Recipe

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This recipe for Chicken Breast Casserole, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Verla Coulson
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breast
1 box frozen peas and carrots.
1/2 c. melted butter
2 small cans cream of chicken soup
8 oz. sour cream
2 rolls Ritz crackers
1/2 c. butter, melted
1 tbsp poppy seeds

Directions:
Directions:
Boil chicken breasts for 45 minutes. Cube and spread in 9X13 inch dish. Sprinkle with peas and carrots. Mix together butter, soup and sour cream and pour over chicken. Crush crackers and mix with melted butter and poppy seeds. Sprinkle over the top of chicken. Bake at 350 for 30 minutes. Note - Be sure and season chicken breast while they are cooking. I usually sprinkle a little salt and pepper over the chicken and frozen vegetables before adding sauce.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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