Love this recipe! This is the stripped down version: she has lots of great tips on her site! But for a quick and dirty recipe, I really like it how it is.
INGREDIENTS:
3 cups cooked shredded chicken breast meat
10.75 oz cream of chicken or cream of mushroom soup
1 cup sour cream or plain greek yogurt
2 sleeves Ritz crackers crushed
1 stick butter, melted 1/2 cup
2 tbs poppy seeds optional
DIRECTIONS:
Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.
In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.
Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.
Serve with a green vegetable (I generally serve with fresh steamed broccoli)
No comments:
Post a Comment