Creamy Chicken Casserole

READY IN: 45mins
Recipe by Patti C

I got this recipe from a girl I worked with after complaining to her that there aren't many recipes for "comfort food" that you have time to make after working all day. She showed me how wrong I was! Everyone that has tasted this has liked it. Enjoy!

Top Review by mewmew

We have made this a regular in our home. It is so easy to make and tastes so good. I tried putting it in a double pie shell once and it was the best chicken pot pie we ever ate. I added some diced potatoes when I did that and it was awesome. Also...we use French's crispy onion bits for the topping instead of the crackers. I line the bottom of the dish with them also for some extra crunch.

Ingredients Nutrition

  • 3 -4 boneless skinless chicken breasts (cut into bite-sized pieces,seasoned to taste with salt, pepper garlic powder, stir-fried in small am)
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 (4 ounce) can mushrooms
  • 1 (15 ounce) can vegetables, of choice (we like peas)
  • 1 roll Ritz cracker, crushed
  • 12 cup margarine, melted
  • 1 can grands refrigerated biscuit (buttermilk or Southern style are good)

Directions

  1. Melt margarine in large frypan, stir in crushed Ritz until coated.
  2. Set aside.
  3. In large bowl, mix together cooked chicken, soup, sour cream, mushrooms and peas.
  4. Pour into greased 2 quart casserole.
  5. Sprinkle crumbs over top.
  6. Bake in 350 degree oven for 30 minutes.
  7. Serve over biscuits.
  8. (hot noodles or rice are good too).

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