Chicken Casserole

Prep Time: 15 minutes Yield: 6-8 servings

Ingredients:

4 boneless skinless chicken breasts cooked and chopped

1 box of stuffing

1 can Cream of Chicken Soup

8 oz. Sour Cream

1 pkg. Ritz Crackers

4T. Butter, melted

Directions:

• Preheat oven to 375 degrees


• Make stuffing according to box. Add chicken to stuffing.


• In a bowl, mix soup and sour cream together.


• In another bowl, crush crackers then add melted butter. Stir until all crackers have butter.


• Layer in a 13x9 pan the chicken and stuffing, then the soup and sour cream, finally sprinkle the buttered cracker crumbs on top.


• Place in the oven for 30 to 35 minutes.

Review:

First I want to say sorry for the not complete casserole pictured above. But it was already attacked by the time I remembered to photograph it. Now, on to the review...

This is great with leftovers! I used the leftover chicken mixture from my Chicken-Stuffed Dumplings to make this. I didn't have enough for a 13x9 pan so I used an 8x8 pan. I also was out of Cream of Chicken so I used Cream of Mushroom. I upped the sour cream. I could taste more of the sour cream than the cream of mushroom which I like but someone else might not.

The first time I had this was at a friends house and they used turkey and it was great! You can do just about anything with this recipe. The stuffing was an addition on my part but the rest was from my friend.

My husband gave it a 5 1/2 out of 5 stars tonight.

Chicken-Stuffed Dumplings

Prep Time: 30 minutes Yield: 4-8 servings



Ingredients:


1 can refrigerated homestyle biscuit dough
(do not get butter flavored or flaky biscuits)
4 Boneless Skinless Chicken Breasts
1 box chicken Stuffing
Celery (optional)
2 cans Cream of Chicken Soup
1 can Cream of Mushroom Soup


Directions:

• Preheat oven to 375 degrees
• Cook chicken, flavor with salt and pepper. Shred chicken into a large bowl. Make stuffing per box directions. Chop celery into small pieces. Add celery and stuffing to shredded chicken.
• Flatten each individual dough biscuits. Place 2T of chicken mixture onto center of flattened biscuit. Fold dough over and pinch the ends together. Place in a roasting pan large enough to allow room for all 8 dumplings with room (they will expand).
• Heat all soup and 1/2 of required liquid for the soup, milk preferrably.
• Pour over the dumplings and cover. Place in oven for 25 to 30 minutes.

Review:

Ok, I have to say this is a 10 star out of 5! I love this meal. It was the meal I requested whenever my mom let me choose for a special day. This recipe has seen some changes over the years but it's still basically the same. We used to make it without the stuffing so if you don't like stuffing please feel free to leave it out. It will still taste great! If you don't have celery on hand use some celery salt.

I usually like to make 2 per person so really this is a recipe for 4. You will find that you will have much chicken mixture left over for future use in something else or the same thing so you can get more biscuits and more soup and keep the same amount of chicken if you like.

I usually make this with mashed potatoes and then use the soup mixture as a gravy. I just served this last night for a dinner party I had (not recommended as the dumplings do take a little work to prepare, unless it's a small dinner party) and everyone loved them. I even got requests for the recipe today.

If you do want to do this for a larger gathering the chicken mixture can be made ahead of time, I'm not sure about making the whole dumpling ahead of time though. I haven't tried it yet. The dumpling will be about the size of a chicken breast. Many people think that is what it is when they first see it.