|Sour Cream Chicken Casserole|
4 split chicken breasts
1 8oz sour cream
1 can cream of chicken soup
1 tube of butter flavored crackers (I use Ritz.)
4 tablespoons of butter, melted
Place thawed chicken breasts in a large dutch oven filled 2/3 of the way full with water. Sprinkle water with garlic powder, salt, pepper, poultry seasonings or any other seasonings, to taste. Boil for one hour or until chicken is falling off of the bones. Remove chicken meat from bone. Be careful. It will be hot! Discard bones. Cut or shred by hand chicken and place in the bottom of a 8 x 10 casserole dish. Mix sour cream and chicken soup together and pour over the chicken. Crumb crackers and mix with melted butter. Sprinkle the cracker mixture on top of the chicken mixture. Bake at 350 degrees for 30 minutes.