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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a recipe from way back that I just jazzed up a little. It goes great with a salad and egg noodles on the side. My kids like to mix the chicken and noodles together. One day I might just fix it that way to begin with. Ingredients:
1/2 cup butter or 1/2 cup margarine |
2 (10 3/4 ounce) cans cream of chicken soup |
8 ounces sour cream |
2 -3 lbs boneless chicken breasts |
1 (12 ounce) package frozen mixed vegetables (onion, peppers, celery-- or chop your own) |
2 tablespoons butter or 2 tablespoons margarine |
8 ounces shredded cheddar cheese |
1 package ritz cracker (about 36) |
Directions:
1. Boil chicken and shred.
2. Saute seasoning blend in 2 tablespoons butter or margarine.
3. Stir vegetables together with soups, sour cream, cheese, and finally, shredded chicken.
4. Salt and pepper to taste.
5. Spread in 13 x 9 baking dish.
6. Crush crackers, mix with stick of melted butter or margarine.
7. Crumble over top of casserole.
8. Bake at 350 degrees for 30 minutes or until bubbly.
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