Ingredients
10
10 servings
- •4 large skinless, boneless chicken breast halves
- •water to cover
- •1 pinch salt and ground black pepper to taste
- •2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
- •2 (10.5 ounce) cans cream of chicken soup
- •1 large onion, finely chopped
- •1 (8 ounce) container sour cream
- •1 (8 ounce) can sliced water chestnuts, drained
- •1 cup shredded Cheddar cheese
- •1 sleeve buttery round crackers (such as Ritz®), crushed
- •2 tablespoons butter, cubed, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken in a large pot and cover with water. Season with salt and pepper. Bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop chicken into small pieces.
- Mix together chopped chicken, canned vegetables, chicken soup, onion, sour cream, water chestnuts, and cheese in a large bowl until well combined; pour into a 9x13-inch baking dish. Sprinkle crushed crackers over the top and dot with butter.
- Bake in the preheated oven until filling starts to bubble and topping browns, about 30 minutes.
Nutritional Facts
Per 10 servings
- Calories: 341
- Carbohydrate: 24g
- Fat: 18g
- Fiber: 4g
- Protein: 22g
- Sugar: 6g
Related Recipes
Grandma's Chicken and Rice Casserole
Grandma's Chicken and Broccoli Casserole
Grandma's Favorite Chicken
Best Ever Chicken Casserole
Easy Creamy Chicken Casserole
Grandma's Chicken Soup
Grandma's Chicken Chardon
Grandma's Lemon Chicken
Chicken Casserole with Noodles
Grandma's Tuna Casserole
Grandma's Creamy Chicken in the Instant Pot
