MOM-MOM'S CHICKEN CASSEROLE
This was a favorite of mine growing up. I just loved the flavor and the crunch of the celery. And of course the buttered crackers on top! This is a great freezer dish, and good for using up leftover chicken. (See Cook's Note)
Provided by Lauren Conforti
Categories Casseroles
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Spray a large casserole dish with non-stick spray.
- 2. In a small saucepan, saute the onion in a small amount of butter, until soft. Set aside.
- 3. Chop up the hard boiled eggs.
- 4. Combine the cooked chicken, celery, onion, eggs & soup. Mix well. Pour into the prepared casserole dish.
- 5. Open the sleeve of Saltines crackers & spread a little butter on each one. Then take several at a time and crush them onto the top of the casserole. (Yes, it's messy, but trust me... It's good!)
- 6. Bake for 35-45 minutes, or until the casserole is bubbly on the edges and the crackers are a golden brown.
- 7. Cook's Note: This can be mixed ahead of time & frozen for later (minus the crackers). Just add the buttered crackers right before baking. Also, this is a great way to use up leftover chicken meat. I have made it with thigh & drumstick meat and it was great!
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