Sour Cream Chicken Casserole

from the 2007 Mallard Creek Presbyterian Church “Taste of Tradition” cookbook

3-4 chicken breasts (cut into strips)

1 can cream of chicken soup

8 oz sour cream

1/2 stick butter

1 sleeve Ritz crackers, crushed

 

Preheat oven to 325. Bake chicken, covered, at 325 for one hour (I cut this down to 30 minutes, uncovered). Allow to cool, then dice.

Mix sour cream, cream of chicken soup, and diced chicken. Place in baking dish.

Melt butter and combine with crushed Ritz crackers. Sprinkle cracker/butter mixture on top of the soup/sour cream/chicken. Bake at 325-350 for 30 minutes or until heated through.

 

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