wilkes

Mama's Club Chicken Casserole
1 whole chicken
1 can cream of mushroom
1 can cream of chicken
8 oz sour cream
1 stick of butter
1 small onion chopped
1 cup chicken broth
1 box club crackers
Boil and debone chicken, and saute onion.
Mix soups, sour cream, chicken, onion and broth,set aside.
Crumble 1/2 of the box crackers in bottom of pyrex dish.
Drizzle 1/2 of the stick butter over crackers, pour in mixture and
repeat w/ crackers on top.
Bake at 350 until hot

I use boiled, shredded chicken breast, can of mixed veggie, cream of chicken soup, cream of mushroom soup and I put stuffing on top instead of biscuits...it is so much better that way. Just prepare the stuffing the was the back of the box directs and layer it over top of you chicken and soup mixture. Sometimes, I alternate using mixed veggies and use canned mushrooms instead. Gives it a different flavor than the vegetables and is something a little different.

Here's my recipe...instead of the frozen peas and carrots...I get a big can of the Veg All...mixed veggies.

1 or 2 cans...depending on how many are going to eat, drained

chicken thighs, boiled and deboned

1 can of cream of mushroom soup

1 can of cream of celery soup

mix together in casserole

and yes, I've used Grands Biscuits on many occassions.

But I gotta admit...there is nothing better than homemade biscuits to top it with.

Also if you like you can top it with crushed Ritz crackers and some shredded cheddar cheese...

preheat oven to 400 and bake till golden brown..

Has anyone made chicken casserole using frozen peas and carrots and Grand biscuits? If so does it taste as good as homemade biscuits and fresh peas?