Latest Dish Menu Grandma's Chicken Casserole :: Best Family Recipes

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Grandma's Chicken Casserole

"From Grandma Smith. From this recipe, I make one massive casserole and one eight-inch spherical casserole. I assume the recipe may be halved without problems, but whilst making for myself, I freeze one casserole for later use. Freezes nicely."

Ingredients :

four big skinless, boneless chook breast halves
water to cover
1 pinch salt and floor black pepper to flavor
2 (15 ounce) cans mixed greens (including Veg-All®), drained
2 (10.5 ounce) cans cream of bird soup
1 (eight ounce) field sour cream
1 (eight ounce) can sliced water chestnuts, drained
1 massive onion, finely chopped
1 cup shredded Cheddar cheese
1 sleeve buttery round crackers (inclusive of Ritz®), overwhelmed
2 tablespoons butter, cubed, or to flavor

Instructions :

Prep : 10M	Cook : 10M	Ready in : 1H5M

Preheat the oven to four hundred levels F (2 hundred degrees C).
Place chook breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce warmness, cover, and simmer till chicken is now not purple inside the center, approximately 15 minutes. Drain and permit cool, 5 to 10 mins. Chop into small pieces.
Mix hen, canned greens, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a huge bowl. Pour into a large baking dish. Sprinkle overwhelmed crackers over the top and dot with butter.
Bake inside the preheated oven till the filling begins to bubble and the topping browns, approximately half-hour.

Notes :

Use five to 6 cups of any cooked and chopped chicken.

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