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Buttery Chicken Casserole
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8
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(3 pound) broiler−fryer chicken
quart water
teaspoon salt
teaspoon pepper
can cream of chicken soup, undiluted
can cream of celery soup, undiluted
ounces sour cream
/2 teaspoon pepper
/2 (16 ounce) package oval−shaped buttery
crackers, crushed (2 stacks)
/4 cup butter, melted
1
Combine first 4 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1
hour or until tender. Remove chicken, and cool slightly.
Skin and bone chicken; cut chicken into bite−size pieces. Combine chicken, cream of chicken soup and
next 3 ingredients, stirring well.
Place half of crushed crackers in a lightly greased 11 x 7 x 1 1/2−inch baking dish; spoon chicken
mixture over crackers. Top with remaining crackers, and drizzle with butter.
Bake at 325 degrees F for 35 minutes or until lightly browned.
Yields 6 to 8 servings.
Buttery Chicken Casserole
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