Chicken Casserole with Town House Crackers
A creamy chicken casserole of cooked chicken in cream of chicken and mushroom soups with sour cream, layered with buttery garlic Town House cracker crumbs.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This is the comforting, crowd-pleasing kind of chicken casserole. Cooked chicken is folded into cream of chicken soup, cream of mushroom soup and sour cream, then sandwiched between layers of crushed Town House crackers tossed in garlic butter.
It bakes in under half an hour, which makes it a great way to use leftover or rotisserie chicken.
Ingredients
- 1 chicken or chicken parts, cooked and deboned
- 1 can cream of chicken soup
- 1 can mushroom soup
- 8 ounces of sour cream
- 1 stick of margarine
- 1 garlic clove, crushed
- 1 package Town House Crackers
Instructions
- Prepare the chicken. Cook and debone the chicken.
- Make the topping. Melt the margarine, add the crushed garlic and crumble the crackers into it.
- Layer. Sprinkle half of the crackers into a casserole dish. Mix the soups and sour cream, add the chicken and pour into the dish. Top with the remaining crackers.
- Bake. Bake at 350°F for 25 to 30 minutes, until bubbling.
Tips
- A store-bought rotisserie chicken saves the cooking step.
- Ritz crackers work in place of Town House.
More chicken and poultry recipes
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