Buttery Chicken Casserole
Tender simmered chicken in a creamy double-soup and sour cream sauce, layered over crushed buttery crackers, baked until golden and bubbling—a classic church supper staple.
AmericanChickenIntermediate90 minBy Northstar
Ingredients
Servings
8
- 3 lb whole broiler-fryer chicken
- 1 quart water
- 1 can cream of chicken soup, undiluted
- 1 can cream of celery soup, undiluted
- 8 oz sour cream
- 0.5 package buttery oval crackers (2 stacks), crushed
- 0.3 cup butter, melted
Instructions
- 1
Combine chicken, water, salt, and pepper in a large Dutch oven. Bring to a boil, reduce heat, cover, and simmer 1 hour until tender.
- 2
Remove chicken and cool slightly. Skin and bone the chicken; cut into bite-size pieces.
- 3
Combine chicken pieces, cream of chicken soup, cream of celery soup, sour cream, and 1/2 teaspoon pepper. Stir well.
- 4
Place half of crushed crackers in a lightly greased 11x7-inch baking dish. Spoon chicken mixture over crackers.
- 5
Mix remaining crackers with melted butter and sprinkle over the top.
- 6
Bake at 325°F for 25–30 minutes until bubbly and golden.
Tags
comfort foodchickeneasybakedcasserolecream soupcrackers