BLUE RIBBON CHICKEN CASSEROLE

Nancy Thogmartin

By
@Nancy_Thogmartin

I've been making this dish for years and I still get compliments every time I make it. It makes enough to feed a crowd and since it's just my husband and me, I mostly take it to our church dinners and family gatherings.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8-10
Prep:
30 Min
Cook:
40 Min
Method:
Bake

Ingredients

1 c
sour cream
1 can(s)
condensed cream of chicken soup (10 1/2 oz)
1 can(s)
condensed cream of mushroom soup ( 10 1/2 oz
1 c
chicken broth
8
chicken breasts, boneless and skinless
1 Tbsp
lemon vest
1
juice of one lemon
3
sleeves of ritz crackers
1/2
stick of butter

Step-By-Step

1Preheat oven to 350 degrees.
In a medium sized bowl blend together the sour cream, chicken soup, mushroom soup, chicken broth, Lemon vest and lemon juice,
2Butter a 9x13 inch baking dish. Place 1 sleeve of Ritz cracker crumbs on the bottom of the dish. Place diced chicken breast on top of crumbs. Then pour the soup mixture over the chicken and top with the remaining Ritz cracker crumbs. Drizzle butter over the crumbs and bake for 35 to 40minutes or until the crackers are brown

About this Recipe

Course/Dish: Chicken, Casseroles