Creamy Chicken Casserole


Creamy Chicken Casserole


Serves 7-8

1 (10-3/4 ounce) can of cream of chicken soup
1 (10-3/4 ounce) can of cream of mushroom soup
1 cup sour cream
1 cup chicken broth
4 cups of chopped or shredded, cooked chicken
1-1/2 sleeves of saltine or Ritz crackers
1/2 tablespoon of poppy seeds, optional
1/2 cup (1 stick) of unsalted butter, melted
Cooked rice or noodles, optional
Desired seasonings, optional (avoid using salt)


Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish; set aside. In a large bowl, whisk together the soups, sour cream and chicken broth. Add other seasonings, as desired, taste and adjust; set aside. Place chicken into the bottom of the prepared casserole dish and cover with the soup mixture. In a separate small bowl, crumble the crackers, stir in the poppy seeds, if using and mix with melted butter; spread on top of the casserole. Bake, uncovered at 350 degrees F for about 35 to 40 minutes, or until casserole is bubbly and cracker topping has browned. Remove and let rest 5 minutes before serving. Can be served as is, or spooned over cooked rice or noodles. Add a salad or green vegetable.