Sunday, March 29, 2009

Chicken Casserole

This recipe came from Sherri Reed. Her husband, Larry, was my boss in Memphis. He is a great guy and a good cook, too. This recipe is straight from the 50's, comfort food. There is no attempt to make it healthy. It's fattening as all get out! This is perfect funeral food--creamy and rich--just the thing to soothe the pain and lull you to sleep.

You probably won't need any salt since you're using canned soup to make the sauce, but taste to be sure. Campbell's has reduced the salt content in many of their products.

1 large chicken, cooked, skinned, boned
2 cans Campbell's Cream of Chicken Soup or Cream of Mushroom
8 oz sour cream
pepper to taste

Mix all ingredients together and pour into greased casserole dish.

1 pkg ritz crackers, crushed
1 stick butter

Spread crackers on top of chicken mixture. Melt butter and pour over top.

Bake at 350 until hot and bubbly--about 45 minutes

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