Chicken Casserole

An easy to make chicken recipe that is a family favorite!

4 Chicken breasts (chopped and cooked until done in a skillet over medium heat)

1 can of cream of mushroom soup** 

1 can cream of chicken soup

**As I have mentioned in my other recipes, I use the recipe below only, (I double it for this recipe) to make it a cream of chicken soup, I place two bullion cubes in a small bowl and add approximately one cup of boiling hot water to them, stir them until they dissolve, and stir that broth in to the sauce mixture. I also add some chopped canned mushrooms and a little bit of the juice and/or one mushroom bullion cube to give the mixture a cream of mushroom soup flavor.

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White Sauce Base

Ingredients:
2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1cup milk

Directions:
In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

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8 oz. sour cream

2 large rolls Ritz crackers (crushed) **or an equivalent cracker

1/4 cup melted salted butter

Mix soups and sour cream together in a large skillet. Add cooked chicken. Mix crushed crackers with the melted butter. Place half of the cracker mix in bottom of glass 9x13-inch pan. Pour chicken and soup mixture into dish on top of crushed crackers and top mixture with the remainder of the cracker crumbs. Bake at 180 degrees Celsius (375 F) for 25-30 minutes. Cook until lightly brown and bubbly.

I usually serve this meal over rice to help add more bulk to it to help with filling the ever empty stomachs of our preteen boys. :) It is also delicious served with corn as a side.