A little twist on the classic chicken casserole. Green chiles, sour cream and buttery crackers make this the ultimate comfort food!
2 lbs. (6 cups) chicken, cooked, shredded & seasoned if not using Rotisserie chicken*
1 can cream of chicken soup (or homemade equivalent)
1 can green chiles (add more for stonger green chile flavor)
1 cup chicken broth
1 cup sour cream
1 sleeve Ritz (or equivalent) crackers, crushed
½-1 cup Mexican blend cheese (optional)
¼ cup melted butter
*I used salt, pepper, and just a sprinkle of cumin and chili powder
Preheat oven to 350 degrees F. Spray a 9 x 13 casserole dish lightly with cooking spray.
Add chicken to the casserole dish in an even layer.
In a mixing bowl, combine the cream of chicken, green chiles, chicken broth and sour cream.
Pour mixture over chicken.
Top with cheese if desired.
Sprinkle crushed crackers evenly over casserole.
Pour melted butter over the crackers.
Bake, uncovered, for 30 minutes.
Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and an embarrassing number of desserts!
This blog will be our place to share information on places where Jan, my wife and I have eaten or traveled and our comments as to how we enjoyed them. If you have any suggestions for us to try drop a note to us firstname.lastname@example.org. We will also share recipes I have found on the Internet. If you are looking for a recipe let me know and I will see if I have it in my collection.