Description
From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.
Ingredients
- 4 large skinless, boneless chicken breast halves
- water to cover
- 1 pinch salt and ground black pepper to taste
- 2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
- 2 (10.5 ounce) cans cream of chicken soup
- 1 (8 ounce) container sour cream
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 large onion, finely chopped
- 1 cup shredded Cheddar cheese
- 1 sleeve buttery round crackers (such as Ritz®), crushed
- 2 tablespoons butter, cubed, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat
- cover
- and simmer until chicken is no longer pink in the center
- about 15 minutes. Drain and let cool
- 5 to 10 minutes. Chop into small pieces.
- Mix chicken
- canned vegetables
- chicken soup
- sour cream
- water chestnuts
- onion
- and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
- Bake in the preheated oven until the filling starts to bubble and the topping browns
- about 30 minutes.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 10