This easy casserole calls for shredded chicken, cheddar cheese, sour cream and a tin of cream of chicken soup. It's topped with a buttery poppy seed cracker mix.
This is the chicken casserole I grew up with, except we leave out the cheese. One tip from years of making it for those of you who work outside the home full time: put the boneless skinless chicken breasts (frozen works great) in the crockpot with a cup of water on low all day... then you don't have to boil the chicken when you get home and it is so tender and easy to shred with two forks. Also, I used just 2 Tablespoons butter; it works fine for a sleeve of buttery crackers. - 08 Jun 2011 (Review from Allrecipes USA and Canada)
A favorite recipe of ours..soooooo good! I cut the chicken in bite size pieces and saute in a little butter and olive oil instead of boiling method. Yummy! - 23 Mar 2011 (Review from Allrecipes USA and Canada)
I have been making this dish for years, it is my husband's favorite. The only thing I do different is that I use less chicken and add rice. - 28 Mar 2011 (Review from Allrecipes USA and Canada)