December 18, 2010

Creamy Chicken Casserole

My friend brought this to a church dinner last year and it had come from a Taste of Home magazine.  I made a few changes because I like frozen mixed vegetables, and I really don't think there's a need for 6 chicken breasts when there's only Scott and I eating it.  However, doubling it will also give you great results.  

This is one of those dishes that I will stand there and eat out of the pan with a fork.  It's that good.  Don't let the seemingly innocent ingredient list fool you.

Creamy Chicken Casserole

2-3 chicken breasts diced into small pieces
1 t. salt
1 t. pepper
1 t. poultry seasoning
1 can cream of chicken soup
1 8oz. block of fat-free or light cream cheese, softened (this is my addition as the original recipe uses regular)
2 cups frozen mixed vegetables
1 1/2 cups crushed Ritz or Townhouse crackers
3 T. melted butter

Cook the chicken pieces with salt, pepper, and seasoning.  In a mixing bowl,   stir cream cheese and soup until blended.  Add frozen vegetables.  When the chicken is cooked, stir it into too, and spoon everything into a pie plate.  Melt butter and toss in the cracker crumbs until coated and use them to top the casserole.  Bake at 350 degrees for 25 minutes.

1 comment:

  1. Oh my oh my oh my. This sounds right up my alley. I am so making this! And I assume you could still put all of that in a crockpot and then pour it into a pan and add the crumbs on top to bake. Less steps are always better for me. Must try it! Thanks for thinking of me :)


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