Creamy Chicken Casserole

Stew chicken breasts in water seasoned with garlic salt, salt and pepper until done , about an hour. If I have time, I substitute a fryer hen so my wife won’t yell at me that there’s no dark meat. I guess I could buy some thighs with the breasts.

Remove chicken from the pot and let cool for a few minutes. Save that broth for soup or other recipes.

When chicken is cool enough to handle, tear or cut into bite-sized pieces.

Preheat oven to 350F.

Combine chicken, sour cream, onion and soup together in a very large bowl. Season with garlic salt, salt and pepper, as desired.

Pour mixture into buttered 13×9 dish. Top with Ritz crackers, and place pats of butter on top of crackers.

Bake until nice and bubbly, about 30 minutes. If you’ve made it ahead of time and it’s been in the fridge, bake for an additional 15 minutes or so.