SOUR CREAM CHICKEN
Meat, Seafood and Poultry
Ingredients
Directions
4 boneless chicken breasts
1 can cream of mushroom soup
1 cup sour cream
1 stick margarine (or butter)
3/4 "sleeve" of crushed buttery crackers
Bake chicken breasts until fully cooked, but not dry. Cool and dice.
Place in bottom of a round 1 1/2-quart casserole.
Mix soup and sour cream. Put on top of chicken. Melt margarine.
Crush crackers and mix with margarine; spread on top of casserole.
Bake at 300° for 40 minutes or put in microwave and cook on high for 5 minutes.
This is a favorite of Beth's family.
1 can cream of mushroom soup
1 cup sour cream
1 stick margarine (or butter)
3/4 "sleeve" of crushed buttery crackers
Bake chicken breasts until fully cooked, but not dry. Cool and dice.
Place in bottom of a round 1 1/2-quart casserole.
Mix soup and sour cream. Put on top of chicken. Melt margarine.
Crush crackers and mix with margarine; spread on top of casserole.
Bake at 300° for 40 minutes or put in microwave and cook on high for 5 minutes.
This is a favorite of Beth's family.
Source: PDF page 139
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