A few weeks ago, I ordered some supplies from Walmart in case we got hit with sudden sickness. When they were delivered, they had sent a can of cream of chicken soup with my cans of regular chicken noodle soup by accident.
I decided to pull this recipe out again, in an effort to use that can of soup and in an attempt to get Wells to try something different than our usual dinners. I rarely make anything casserole-like just because it's so specific and we have to be willing to truly eat the same thing for multiple days. The closest I usually get is the occasional chicken pot pie.
But this casserole is really good. The recipe credit goes to my Alaska friend Cherie Taylor but I believe it came from Taste of Home. I originally posted it back in 2010, but the pictures were...not good. These are iPhone pics but maybe a bit better?
If you need comfort food this week, you might already have the ingredients!
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 Club, 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 in, 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.
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 Club, 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 in, 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.
That sounds really good. My boys are casserole averse! My mom overdid it on casseroles plus she over cooks everything and the boys have PTSD.
ReplyDeleteOh this looks delicious - I actually haven't ever attempted to make a casserole! xo, Biana -BlovedBoston
ReplyDeleteOh this sounds so good! I actually haven't made a casserole before and I know G would love it! xo, Biana BlovedBoston
ReplyDeleteSometimes there is nothing better than a casserole! It usually means less dishes to clean and always heats up well!
ReplyDelete