Creamy Chicken Casserole
Ingrediënten
Makes 6 servings / Prep: 9 min., Cook: 1 hr., Bake: 35 min.
- 1 3½-pound whole chicken *
- 1 quart water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bay leaf
- 1 10¾-ounce can cream of chicken soup with herbs, undiluted
- 1 10¾-ounce can cream of celery soup, undiluted
- 1 8-ounce container sour cream
- ½ teaspoon pepper
- ½ 16-ounce package oval-shaped buttery crackers, crushed (2 stacks; 3 cups)
- ¼ cup butter or margarine melted
Instructies
- Combine first 5 ingredients in a large Dutch oven; bring to a boil.
- Reduce heat, and simmer, uncovered, 1 hour or until tender.
- Remove chicken, and cool slightly.
- (Discard bay leaf, and reserve broth for another use.
- )
- Skin and bone chicken; cut chicken into bite-size pieces.
- Combine chicken, chicken soup, and next 3 ingredients, stirring well.
- Place half of crushed crackers in a lightly greased 11- x 7-inch baking dish; spoon chicken mixture over crackers.
- Top the chicken mixture with remaining crackers, and drizzle with butter.
- Bake, uncovered, at 325° for 35 minutes or until casserole is lightly browned.
Notes / Tips / Wine Advice:
* 3¼ cups leftover chopped chicken may be substituted for the whole chicken.
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