Karen (Keller) Thomas' Chicken
Casserole
4
boneless chicken breasts, sliced up if desired
1 can cream of chicken soup
1 can evaporated milk
8 oz. sour cream
3 c grated cheddar cheese
1 box Ritz crackers, crushed
16 oz. of cooked broccoli or squash or your favorite green vegetable
1 stick of melted butter
- Add
chicken to mixture of soup, milk, sour cream, 2 c cheese, and 1/2 box of
crackers
- Spray
large casserole dish with Pam
- Place
vegetables in bottom of the prepared baking dish.
- Pour
chicken mix over vegetables.
- Mix
together the rest (1 c) of the cheese and the rest (1/2 box) of the
crushed Ritz crackers.
- Arrange
the cheese/cracker mix on the top of the chicken.
- Sprinkle
the melted butter all over the casserole
- Bake
at 350 F for at least 30 minutes if the chicken is precooked
- Bake
at 350 F for at least an hour is the chicken is raw
- Bake
at 350 F for 1-1/2 hours if
the chicken pieces have their skins attached