Mom-Mom's Chicken Casserole

Lauren Conforti

By
@Hutt5asl

This was a favorite of mine growing up. I just loved the flavor and the crunch of the celery. And of course the buttered crackers on top!

This is a great freezer dish, and good for using up leftover chicken. (See Cook's Note)


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Comments:

Serves:

6-8

Method:

Bake

Ingredients

4
chicken breast, boneless, cubed & cooked
2-3 stick
celery, chopped
1/2 small
onion, chopped
2
eggs, hard boiled & chopped
1 can(s)
cream of mushroom soup
1
sleeve saltines crackers
butter

Directions Step-By-Step

1
Preheat oven to 350. Spray a large casserole dish with non-stick spray.
2
In a small saucepan, saute the onion in a small amount of butter, until soft. Set aside.
3
Chop up the hard boiled eggs.
4
Combine the cooked chicken, celery, onion, eggs & soup. Mix well. Pour into the prepared casserole dish.
5
Open the sleeve of Saltines crackers & spread a little butter on each one. Then take several at a time and crush them onto the top of the casserole. (Yes, it's messy, but trust me... It's good!)
6
Bake for 35-45 minutes, or until the casserole is bubbly on the edges and the crackers are a golden brown.
7
Cook's Note: This can be mixed ahead of time & frozen for later (minus the crackers). Just add the buttered crackers right before baking.

Also, this is a great way to use up leftover chicken meat. I have made it with thigh & drumstick meat and it was great!

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Heirloom