Mom-Mom's Chicken Casserole
This is a great freezer dish, and good for using up leftover chicken. (See Cook's Note)
- chicken breast, boneless, cubed & cooked
- 2-3 stick
- celery, chopped
- 1/2 small
- onion, chopped
- eggs, hard boiled & chopped
- 1 can(s)
- cream of mushroom soup
- sleeve saltines crackers
How to Make Mom-Mom's Chicken Casserole
- 1Preheat oven to 350. Spray a large casserole dish with non-stick spray.
- 2In a small saucepan, saute the onion in a small amount of butter, until soft. Set aside.
- 3Chop up the hard boiled eggs.
- 4Combine the cooked chicken, celery, onion, eggs & soup. Mix well. Pour into the prepared casserole dish.
- 5Open 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!)
- 6Bake for 35-45 minutes, or until the casserole is bubbly on the edges and the crackers are a golden brown.
- 7Cook'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!