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Easy Chicken Casserole #2

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  • 1 Stack pack of crackers
  • 1 Stick margarine; melted
  • 1 lg Fryer
  • Salt & pepper to taste
  • 1 cn Cream of chicken soup
  • 1/2 pt Sour cream
  • 3/4 -(up to)
  • 1 c Chicken stock


Cook chicken in water that has been lightly salted and peppered. Debone; save stock. Crumble crackers over bottom of a baking dish; pour melted margarine over crackers. Place pieces of chicken over the crackers. Mix soup and sour cream; place over chicken. Add chicken broth. Bake in preheated 400 degree oven until it bubbles. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,