abjcooking
Head Chef
This recipe was given to me by a friend. It's really simple, high calorie, and really good.
The original recipe calles for 4 boneless skinless chicken breasts pre-cooked. I however used 1 whole rotissarie chicken that I bought from the store since I didn't have any leftover cooked chicken on hand.
8oz. sour cream
2 cans cream of chicken or mushroom soup (you can use 1 of each)
1 sleeve ritz crackers
1 stick margarine
poppyseeds
chopped celery
chopped onion
(For the last 3 ingredients use as much as you like)
Cut chicken into small pieces. Combine chicken, soup, sour cream, onions, celery, and poppyseeds. Spread mixture in a 9x13" bakin pan. Mix crushed ritz crackers in melted margarine and spread over the top of the casserole. Bake at 350 for 30 minutes.
Good served with rice. After adding the veggies if the casserole seems a bit too dry you can add a little more liquid (milk, soup, or sour cream) This will add a little more moisture for the rice.
The original recipe calles for 4 boneless skinless chicken breasts pre-cooked. I however used 1 whole rotissarie chicken that I bought from the store since I didn't have any leftover cooked chicken on hand.
8oz. sour cream
2 cans cream of chicken or mushroom soup (you can use 1 of each)
1 sleeve ritz crackers
1 stick margarine
poppyseeds
chopped celery
chopped onion
(For the last 3 ingredients use as much as you like)
Cut chicken into small pieces. Combine chicken, soup, sour cream, onions, celery, and poppyseeds. Spread mixture in a 9x13" bakin pan. Mix crushed ritz crackers in melted margarine and spread over the top of the casserole. Bake at 350 for 30 minutes.
Good served with rice. After adding the veggies if the casserole seems a bit too dry you can add a little more liquid (milk, soup, or sour cream) This will add a little more moisture for the rice.
