A yummy casserole that’s sure to please any kid’s palate and adults alike. A combination of flavored canned soups and a topping of buttery Ritz crackers, who could resist? Give this easy recipe a try.
3 Chicken breast, bone in
1 cup Sour cream
1 (10 3/4 oz.) can Cream of Mushroom
1 (10 3/4 oz.) can Cream of Chicken
1 cup Chicken broth (I used the broth from boiling the breasts)
2 sleeves Ritz crackers, crushed
1 1/2 sticks Butter, melted
In a pan, add the chicken breasts and enough water to cover it. Add some seasonings like 1 tsp. salt, black pepper, garlic powder, and 1 chopped onion, just to season the broth. Cook this until the chicken is cooked through. Remove the meat and cool before shredding. Save the broth for the casserole. Once meat is cooled enough for handling, shred the chicken breasts and layer onto the bottom of a 9×13-inch baking pan. Set aside.
Preheat oven to 350 degrees. In a mixing bowl, combine the sour cream, both soups, and 1 cup chicken broth. Stir this to combine well. Pour this mixture onto the chicken pieces. Crush the Ritz cracker and sprinkle all over the soup mix. Drizzle the melted butter over the crushed crackers.
Bake in preheated oven for about 40-45 minutes or until crackers are golden. Cool slightly before serving.
NOTE: A different variation would be to add a layer of steamed broccoli over the chicken pieces and then cover with the soup mixture. Possibilities are endless.
NOTE: You can also sub out canned chicken broth instead of making your own.