Crumb Chicken Casserole
Give it a try and add your own veggies. I just recently started using the sweet potato.
This is anyones recipe....so ENJOY!!!!!!
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- 1 bag(s)
- seasoned croutons
- 1/2 stick
- butter - melted
- 1 can(s)
- cream of mushroom soup - don't dilute
- 1 1/2 c
- chicken broth
- 1/2 c
- chopped onion
- 1/2 c
- chopped celery
- 1/4 c
- low fat mayonnaise
- 1 small
- sweet potato - diced
- 4 c
- diced cooked chicken
1Boil your chicken. You can use all boneless chicken breasts, but I like to use my own broth for this, so I use a combination of bone-in, skin on thighs and breasts. I add a little salt maybe 1/2 tsp and pepper to the water for added flavor. When done, take meat off bone and chop into pieces. Strain the broth and set all aside.
2While the chicken is cooking, put the croutons in a bowl and pour melted butter over top. Mix until croutons are coated.
Take half the croutons and spread out in bottom of baking dish. 9 x 9 baking dish makes a thicker casserole. Today I made it in a 9 x 13.
3Mix the soup, broth from cooking the chicken and mayonnaise together. Add in the onion, celery, sweet potato and chicken. Mix well.
At this point I add some seasoning. First I taste for saltiness and add if needed. Pepper, rosemary and thyme are my favorites with this dish.
4Pour mixture over the croutons in the baking dish.
Take the remaining half of croutons and sprinkle over the top.
5Cover with foil and bake for 45 - 50 minutes until it's bubbly all through. Last 5 minutes, I uncover to toast up the croutons.