I love a go to simple casserole for those times when you are comforting a friend or family member with a warm meal or have a large crowd coming over that you need to feed. Everyone has their old school chicken casserole recipes and today I needed to pull out that handy recipe for some friend’s that just moved into a new home.Crockpot Empire was created to store family recipes that have been in Fred and my family for generations and this one courtesy of Fred’s Aunt Nannette is definitely a family favorite. With minimal ingredients, you don’t have to break the bank to deliver a meal to someone in need or perfect for an easy weeknight meal. You can even prep this the night before, cover and refrigerate, and simply throw in the oven 30 minutes prior to eating. Steam or boil two chicken breasts (double the recipe to serve more than 3-4 people). I used the frozen chicken stock that I conveniently had after taking Kate’s advice from the crockpot homeade chicken stock post! Let the stock thaw or put in the microwave on defrost if you are in a time crunch. It only took mine about 2 minutes to liquefy! Fill a sauté pan halfway to steam or a saucepan to boil the chicken breasts. While chicken is cooking, in a large mixing bowl, mix all ingredients together. Once chicken breast have cooled, cut into pieces on a cutting board and place in a baking dish. If you double the recipe use a 9×13 pan like this one. If not, a small 2-quart dish either round or square is perfect.Drain diced pimentos in a strainer. Add soup, sour cream, onion and pimentos together in a large bowl and mix well. Pour mixture on top of chicken. Crumble crackers for topping and pour on top.At this point, Aunt Nannette pours melted butter over the top to butter up the crackers and dish even more!!! I don’t find the extra butter necessary, so I left it out! Any extra calories I can save my friends and I, I’m going to! LOL. Bake in 350° oven for 30 minutes.
I have two more chicken casseroles that include very different ingredients and vary so much and will be adding to the site as well. One is my mom’s, that after so many years just served company a few week’s ago, and the other is Fred’s grandmother’s, MaMa Harris that includes wild rice and green beans. These casseroles are favorites that never go out of style and perfect for entertaining, comforting or a weeknight meal.To have a casserole that’s easy, comforting and delicious in your recipe arsenal is such a life saver! The next time you are wondering what to feed a friend who just had a baby, a family that’s going through a difficult time, a new neighbor try this! They will love it!
- 2 chicken breasts boiled and cut into pieces
- Green onion chopped (white onion can be substituted)
- 1 can cream of mushroom cream of chicken can be substituted
- 1/2 of an 8-ounce carton sour cream approximately 1/2 cup
- 4- ounce jar diced pimentos drained
- Ritz crackers for topping
Preheat oven to 350 degrees
Boil chicken in chicken broth or water for 12-15 minutes until no longer pink in middle and cooked through
While chicken is boiling, mix green onion, cream of mushroom soup, sour cream and diced pimentos and combine well
Once chicken cools, cut up into pieces
Layer chicken on bottom of small baking dish (approximately 9" square)
Pour soup mixture over chicken and spread evenly
Crumble Ritz crackers generously on top
Bake at 350 for 30 minutes