Day two of a week of casseroles.
Last night's dinner choice was Creamy Sour Cream Chicken Casserole from Kristen Doyle at Dine Dish. Like last night's dish, I didn't tweak the recipe at all. In hindsight, I would increase the ingredients, so I'm adapting this written recipe for five people.
My family loved this recipe, but the sour cream/cream of chicken sauce was a bit heavy on sour cream. I think increasing the cream of chicken will help this. I did fix that on this version.
Creamy Sour Cream Chicken Casserole
6 Boneless Chicken Breasts, boiled and cubed
1 1/2 cups Sour Cream
16 oz Cream Of Chicken
38 Ritz Crackers, crumbled
3/4 cup Butter, melted
Salt and Pepper, to taste
Preheat oven to 350°F.
Boil chicken breast until tender; drain and cube.
Spread evenly over the bottom of a casserole dish.
Salt and Pepper to taste.
Mix sour cream and chicken soup in a separate bowl.
Spread the sour cream mixture over the chicken in the casserole dish.
Crush the Ritz cracker and spread over the top of the casserole.
Spoon melted butter on top over all.
Bake until top is golden brown, approximately 20-30 minutes.