Sunday, April 26, 2009

Chicken Casserole

Chicken Casserole by you might want to halve this recipe

4 lbs chicken breasts (I like to keep cooked chicken in the freezer)
8 oz sliced cooked mushrooms, drained
16 oz sour cream
2 cans cream chicken soup
1 1/2 pkg Club crackers
4 c shredded Mozzarella and cheddar cheese

1. Preheat oven to 350. Cook chicken until done.
2. In separate pan mix sour cream, mushrooms, and soup and bring to a slight boil. Add chopped chicken.
3. In 13x10, (or 2 smaller dishes if you are going to freeze some) layer with 1/2 of the crackers*, 1/2 of the cheese, and the soup mixture. Add another layer of cheese and top with crackers.
4. Bake 35-45 minutes.

*Do not put crackers in the dish you are going to freeze. Add those to the top just before cooking.

Note 5-8-10 This made so much I think next time I'll divide it into 3 8x8 containers and freeze 2! That's just because leftovers sit in our fridge until they can be used as science experiments.

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