Creamy Sour Cream Chicken Casserole
- 4 boneless skinless chicken breasts, boiled and cubed
- 1 cup sour cream
- 1(10 3/4 ounce) can cream of chicken soup (mushroom can be substituted)
- 25 Ritz crackers
- 1⁄2cup butter, melted
- salt and pepper
Preheat oven to 350°F.
Boil chicken breast until tender; drain and cube.
Spread evenly over the bottom of a square casserole dish.
Salt and pepper to taste.
Mix sour cream and chicken soup in a separate bowl.
Spread the sour cream and soup mixture over the chicken in the casserole dish.
Crush the Ritz crackers and spread over top of the casserole.
Spoon melted butter on top over all.
Bake in a 350°F oven until top is golden brown, approximately 20-30 minutes