Tuesday, September 18, 2007

Creamy Chicken Bake

I made this last week at my grandparents home. I was given this recipe by my friend Ann several years ago and it is a favorite at our house. The original recipe is definitely not low cal or low fat but you can adjust some things (low fat sour cream, fat free soup, etc.) to make it a little healthier. When I take meals to friends (i.e. new baby, sick family members) this is one of the meals I make - everyone likes it and the dish transports well.
So good...

4 or 5 boneless skinless chicken breasts (boiled and shredded)
1 cup warm broth (saved from boiling chicken)
8 ounces sour cream
1 can cream of chicken soup
1 to 2 sleeves Ritz crackers
1 to 1 ½ stick butter; melted

Place shredded chicken in the bottom of a buttered (I use butter not Pam) 9X13 pan. Salt and pepper chicken to taste. Whisk together sour cream, 1 cup broth (warm) and soup. Pour over chicken. Crush crackers and sprinkle over the top. Drizzle melted butter over crackers.

Bake at 350 degrees uncovered for 30 minutes or until bubbling. Serve over white rice along with a salad. Serves 6

1 comment:

Anonymous said...

This is one of my favorite meals that you make, very comforting! Can I call you in April? You can leave the good stuff in!