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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Crunch Casserole Recipe

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This recipe for Chicken Crunch Casserole is from Southern Comfort Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
2 rolls Ritz crackers
1 c. melted butter
1 can cream of chicken soup
1 tub sour cream
Salt and pepper to taste
Directions:
Directions:
Boil chicken breasts in pot of water until done. Save 1/2 cup of chicken broth and set aside. Shred cooked chicken and set aside. Mix together sour cream and cream of chicken soup and set aside. In a Ziploc bag, crunch the Ritz crackers and dump in 1 cup of melted butter and 1/2 cup chicken broth. Squeeze bag carefully to make sure all liquid is evenly distributed with the crackers. Set aside.

In a greased casserole dish, spread shredded chicken on bottom of pan, then sour cream mixture, making sure to cover completely. Pour cracker mixture on top of everything else spreading evenly to cover entire pan. Cover with foil and bake at 375 degrees for 30 minutes, remove foil and bake another 10 minutes.

Serve with white rice.
Personal Notes:
Personal Notes:
When our Mother, Betsy was so sick, many kind people brought us delicious food. This was our favorite so we got the recipe and are still making it!

 

 

 

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