I have been tweaking this recipe for years and this is our favorite one. Everybody who tries it asks for the recipe !
bone-in chicken breast
water to cover
3/4 - 1 tsp
MIXING IT UP
cream of chicken soup (14.75 oz. condensed)
cream of mushroom soup (14.75 oz. condensed)
sharp cheddar cheese, shredded ; reserve half for top
BUTTER CRACKER CRUMBS
sleeves ritz* crackers, crushed
1Bring chicken to a boil then cover, reduce heat and simmer 45 minutes to an hour or until chicken is tender then remove from pot and cool for a few minutes. Remove skin and remove meat from bone. Tear chicken into chunks. Do not shred ! Set aside.
2Heat oven to 350*F
In large bowl add the soups, water, sour cream, garlic powder, salt, black pepper, onion powder, celery seed, and dried parsley. Mix well with whisk.
4To medium bowl add crushed Ritz* crackers then pour melted butter over crackers. Mix well using your fingers .