Mom-Mom's Chicken Casserole

2
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)

Rating:

★★★★★ 1 vote

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

How to Make Mom-Mom's Chicken Casserole

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!

Printable Recipe Card

About Mom-Mom's Chicken Casserole

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



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