in

GRANDMA’S CHICKEN CASSEROLE

Spread the love
Advertisements

If you happen to have chicken in your fridge from last night’s dinner, do not let it put to waste. Instead, try making a spectacular dish out of it. With this Chicken Casserole, not only will you have a great dinner but it is also very practical if you are on a budget. It is cheap to make and very delicious, what’s not to like? Give this a try and taste it yourself. Enjoy!

INGREDIENTS :

  • 4 large skinless, boneless chicken breast halves
  • 4 cups water to cover
  • 1 pinch salt and ground black pepper to taste
  • 2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
  • 2 (10.5 ounces) can cream of chicken soup
  • 1 (8 ounces) container sour cream
  • 1 (8 ounces) can sliced water chestnuts, drained
  • 1 large onion, finely chopped
  • 1 cup shredded Cheddar cheese
  • 1 sleeve buttery round crackers (such as Ritz®), crushed
  • 2 tablespoons butter, cubed, or to taste

DIRECTIONS :

Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Pour enough water in a large pot to submerge the chicken. Turn the heat to high.

Step 3: Add in the chicken into the pot. Season with salt and pepper to taste then allow the water to boil.

Step 4: Reduce the heat to medium and cover the pot. Simmer for 15 minutes or until the chicken is cooked through.

Step 5: Remove the chicken from the pot and let it sit at room temperature to cool for 5 to 10 minutes.

Step 6: Slice the chicken into small cuts.

Advertisements

Step 7: In a large mixing bowl, add in the chicken soup, canned vegetables water chestnuts, Cheddar cheese, and sour cream. Stir until well mixed.

Step 8: Transfer the mixture into a large baking dish and sprinkle crushed crackers on top and a dot of butter.

Step 9: Place inside the preheated oven and bake for 30 minutes or until it starts to bubble and the top turns brown.

Step 10: Remove from the oven and let it sit at room temperature for at least 5 minutes.

Step 11: Serve and enjoy!

Note: 

I use 5 to 6 cups of cooked chopped chicken. Any part will do for this recipe as long as it is boneless.

Nutrition Facts: 

Per Serving: 365.4 calories; protein 24.8g 50% DV; carbohydrates 22.1g 7% DV; fat 19.5g 30% DV; cholesterol 79.6mg 27% DV; sodium 839mg 34% DV.

GRANDMA’S CHICKEN CASSEROLE

GRANDMA’S CHICKEN CASSEROLE

Yield: 4-6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 4 large skinless, boneless chicken breast halves
  • 4 cups water to cover
  • 1 pinch salt and ground black pepper to taste
  • 2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
  • 2 (10.5 ounces) can cream of chicken soup
  • 1 (8 ounces) container sour cream
  • 1 (8 ounces) can sliced water chestnuts, drained
  • 1 large onion, finely chopped
  • 1 cup shredded Cheddar cheese
  • 1 sleeve buttery round crackers (such as Ritz®), crushed
  • 2 tablespoons butter, cubed, or to taste

Instructions

Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Pour enough water in a large pot to submerge the chicken. Turn the heat to high.

Step 3: Add in the chicken into the pot. Season with salt and pepper to taste then allow the water to boil.

Step 4: Reduce the heat to medium and cover the pot. Simmer for 15 minutes or until the chicken is cooked through.

Step 5: Remove the chicken from the pot and let it sit at room temperature to cool for 5 to 10 minutes.

Step 6: Slice the chicken into small cuts.

Step 7: In a large mixing bowl, add in the chicken soup, canned vegetables water chestnuts, Cheddar cheese, and sour cream. Stir until well mixed.

Step 8: Transfer the mixture into a large baking dish and sprinkle crushed crackers on top and a dot of butter.

Step 9: Place inside the preheated oven and bake for 30 minutes or until it starts to bubble and the top turns brown.

Step 10: Remove from the oven and let it sit at room temperature for at least 5 minutes.

Step 11: Serve and enjoy!

Advertisements

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée.

BAKED HONEY MUSTARD CHICKEN

PUMPKIN CHEESECAKE BITES