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Cheesy Chicken Casserole

Source of Recipe

My version of a recipe from my sister, Vicki


Recipe Introduction

This is very much like a casserole that my sister, Vicki, used to make years ago. I hadn’t made it in probably 25 years and decided I’d like to give it try. It is just as gooey and comforting and delicious as I remembered. It is great served with broccoli and rice.

List of Ingredients

3 bone in skin on chicken breast halves
Olive oil
Salt and freshly ground black pepper
1 c. milk
1 can Cheddar cheese soup
1/2 t. paprika
1/2 t. salt
1/2 t. freshly ground black pepper
A few scrapes of nutmeg
1 t. hot sauce
1 t. Worcestershire sauce
1/2 t. garlic powder
6 oz. shredded Cheddar cheese
2 T. dried parsley
Crushed Ritz crackers (buttered, if you like)



Recipe

Heat the oven to 350F. Drizzle olive oil on the chicken breast halves and sprinkle with salt and pepper. Place on a baking sheet and cook until they reach 165F degrees internally. Remove from oven and let cool until you can handle them. Remove the skin and bones and tear the meat into bite-sized pieces. Place the chicken in a greased casserole dish (I prefer a deep casserole rather than a shallow one).

Mix the remaining ingredients (except for the crackers) and pour over the chicken. Ease the chicken up with a spoon a bit to let the cheese sauce sink down around it. Top with the cracker crumbs and bake for 30 – 45 minutes until hot and bubbly.

Serves 6.