Sour Cream Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Chuck and Claudia inspired this recipe. They were the sweetest elderly customers where I work. They brought in sour cream chicken breast for my dinner one night. I am just guessing at the size of the cans, just standard sizes. Ingredients:
4 cups cooked chicken (chopped) |
1 (12 ounce) can peas (reg. size can) |
1 cup sour cream |
10 1/2 ounces cream of mushroom soup |
8 ounces sharp cheddar cheese (shredded) |
1 (4 ounce) package ritz crackers (crushed) |
1/2 cup butter (melted) |
Directions:
1. Mix together, chicken, peas, sour cream, and soup.
2. Pour in greased casserole.
3. Top with cheese. (I have used monteray too).
4. Top with ritz crackers.
5. Pour melted butter on top of crackers.
6. Cover and bake at 350 degrees for 20 minutes and uncover and bake another 15-20 minutes.
7. You may also use boneless, skinless raw chicken breast. Just lay 4 breast in baking dish and cover with peas, sour cream and soup. Followed by cheese and crackers. You will have to cook about an hour total.
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