An easy chicken casserole that the children will love. It can be assembled ahead of time and frozen unbaked. Great for leftovers.
Ingredients
- skinless, boneless chicken breast halves: 4 piece
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- sour cream: 1 cup
- onion: 0.25 cup (chopped, optional)
- mushrooms: 0.25 cup (chopped, optional)
- buttery round crackers, crumbled: 32 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Fill a large pot with water; bring to a boil. Cook chicken in boiling water until no longer pink inside, 20 to 30 minutes. Chop chicken into bite-sized pieces and place in a 9x13-inch baking dish.
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Combine condensed soup, sour cream, onion, and mushrooms in a bowl. Pour mixture over chicken and top with crumbled crackers.
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Cover and bake in the preheated oven until top is lightly browned, about 30 minutes.
