Prep 10 m Cook 50 m Ready In 1 h 5 m
“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(R)), 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(R)), crushed
2 tablespoons butter, cubed, or to taste
Directions
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.
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(R)), 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(R)), 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.
Notes
Prep: 10 mins Cook: 50 mins Additional: 5 mins Total: 1 hr 5 mins Servings: 10 Yield: 1 9x13-inch baking dish
