Chicken Casserole


  • 4 to 5 lg. boneless chicken breasts, boiled until done
  • 2 (2 1/2 oz.) pkgs. sliced almonds (optional)
  • 2 cans creamy mushroom soup
  • 8 oz. sour cream
  • 1 stick butter
  • 1 stack Ritz crackers, crushed


Preheat oven to 350°. When chicken is cool, cut into bite-sized pieces. Place chicken in 9 by 13 inch baking dish (oven safe glass dish) which has been sprayed with Pam. Sprinkle sliced almonds over chicken. Stir together 2 cans of creamy mushroom soup and sour cream. Place this mixture on top of chicken and almonds.

Melt butter and pour over crushed crackers. Stir and place on top of casserole. Bake at 350° until bubbly on sides (about 30 minutes).