Recipe for Buttery Chicken Casserole


    Buttery Chicken Casserole

    1 (3 pound) broiler-fryer chicken
    1 quart water
    1 teaspoon salt
    1 teaspoon pepper
    1 can cream of chicken soup, undiluted
    1 can cream of celery soup, undiluted
    8 ounces sour cream
    1/2 teaspoon pepper
    1/2 (16 ounce) package oval-shaped buttery
        crackers, crushed (2 stacks)
    1/4 cup butter, melted

    Combine first 4 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, and cool slightly.

    Skin and bone chicken; cut chicken into bite-size pieces. Combine chicken, cream of chicken soup and next 3 ingredients, stirring well.

    Place half of crushed crackers in a lightly greased 11 x 7 x 1 1/2-inch baking dish; spoon chicken mixture over crackers. Top with remaining crackers, and drizzle with butter.

    Bake at 325 degrees F for 35 minutes or until lightly browned.

    Yields 6 to 8 servings.