Featured Pinch Tips Video
- chicken breasts, boneless and skinless
- 8 oz
- sour cream
- 1 can(s)
- cream of chicken or cream of celery soup, undiluted
- 1/2 to 1 tsp
- onion powder
- salt and pepper to taste
- 1 1/4
- sleeves ritz or townhouse crackers, crumbled/crushed
- 1 stick
- margarine or butter, melted
1Cook chicken until tender; drain, then cool for at least 20-30 minutes until it's no longer too hot to shred by hand. You can leave the chicken chunky, but I prefer to shred it. Now mix with the remaining ingredients; pour into a greased 2 quart casserole dish or a 9x13 pan.
2Combine butter and cracker crumbs, sprinkle on top of casserole. Bake for about 35-45 minutes in a 350 degree oven, or until it's a light golden brown and bubbly. Enjoy!!!