I recently asked my husband if he had any suggestions about something for dinner. His response was, "A casserole-style dish with a crunch." I knew exactly what I could make that would be just that. This isn't the fanciest dish on the planet, but wow, it's easy! And it tastes delicious, which is even better when you live with at least one picky eater. Which brings me to my next point: my toddler loved this! He couldn't get enough of the crunchy, creamy goodness. Yay!
adapted from The Girl Who Ate Everything
(I forgot to take an "after" picture so I'm using the one from The Girl Who Ate Everything! Big thanks!)
This recipe makes a 9x13 dish of casserole. But since there are only three of us in my little family I cut the recipe in half and put it in an 8x8 baking dish. It was perfect for us and we still had leftovers!
- 5 c. chicken breasts, cooked and cubed (or sliced however you like)
- 1 c. sour cream
- 2 cans cream of chicken soup
- 2 c. crushed Ritz crackers (about 1 1/2 rolls of crackers)
- 1/2 c. melted butter
- 1 Tbsp poppy seeds
- 1 tsp. minced garlic
Then place the chicken in a 9x13 casserole dish (or 8x8 or 9x9 if you're cutting the recipe in half).
Stir together the cream of chicken soup and sour cream, as well as the minced garlic. Pour the mixture over the chicken.
Crush the crackers in a food chopper, or place them in a plastic baggy and crush them by hand. In a separate bowl, stir together the crushed crackers, poppy seeds, and melted butter.
Sprinkle the cracker combo over the chicken and sauce. Bake uncovered for 30 minutes at 350 degrees until the top of the casserole is browned and the sauce is bubbly. You can serve this by itself or over rice. We ate it by itself this time, but with rice or broccoli would be really yummy!