Recipe For Cooking Buttery Chicken Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Buttery Chicken Casserole

1 (3 lb.) broiler-fryer chicken
1 qt. water
1 tea. salt
1 tea. pepper
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
8 oz. sour cream
1/2 tea. pepper
1/2 (16 oz.) pkg. oval-shaped buttery
    crackers, crushed (2 stacks)
1/4 C. butter, melted

Combine first 4 ingredients in a lrg. Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hr. or until tender. Remove chicken, and cool slightly.

Skin and bone chicken; cut chicken into bite-size pieces. Combine chicken, cream of chicken soup and next 3 ingredients, stirring well.

Place half of crushed crackers in a lightly prepared 11 x 7 x 1 1/2-in. baking dish; spoon chicken mixture over crackers. Top with remaining crackers, and drizzle with butter.

Bake at 325 degrees F for 35 min. or until lightly browned.

Makes approximately 6 to 8 servings.