An easy chicken casserole that the children will love. It can be assembled ahead of time and frozen unbaked. Great for leftovers.
Ingredients
- 4 skinless , boneless chicken breast halves
- 1 can condensed cream of chicken soup , 10.5 ounce
- 1 cup sour cream
- 0.25 cups chopped onion , Optional
- 0.25 cups chopped mushrooms , Optional
- 32 butterys round crackers , crumbled
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Fill a large pot with water; bring to a boil. Cook chicken in boiling water until no longer pink inside, 20 to 30 minutes. Chop chicken into bite-sized pieces and place in a 9x13-inch baking dish.
-
3
Combine condensed soup, sour cream, onion, and mushrooms in a bowl. Pour mixture over chicken and top with crumbled crackers.
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4
Cover and bake in the preheated oven until top is lightly browned, about 30 minutes.
Nutrition Facts
Per serving
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