Recipe: Chicken Casserole

Ok, this one can be a bit pricey/fattening, so here's how I am going to make it a bit better for you......

For our family of 5.......

6-8 bone IN chicken breasts (from AFM box)
1-2 cups fat free/low fat (your choice) sour cream
1-2 cans reduced fat cream of chicken soup

*1 tube ritz crackers (you can use lower fat ones)
*1 stick butter (or margarine, etc)
*poppy seeds

*as a variation.....I have used 2 boxes of jiffy cornbread mix instead for this step

boil breasts in water until cooked. Now, if you want to (not neccesary) you could add some carrots, onions and celery (even some bay leaf) to the water and save the resulting broth in the freezer for chicken broth for other recipes later on down the road in 1 cup serving sizes. Just a tip. After Breasts are cooked, LET COOL.
When cool, get all the meat off, and shred it into bite size shreds (think pulled pork bbq). Put into a bowl, add 1 cup sour cream, 1 can cream of chicken soup. mix. if it doesn't look creamy enough add more of the sour cream and cream of chicken soup until it is good and creamy.

Put into a 9X13 (or maybe 2 of them!) and top with crushed up ritz crackers that have been coated with the melted butter. then sprinkle with poppy seeds. If you don't have that you can use the jiffy cornbread mix (my middle daughter liked that a lot! My husband prefers the ritz style crackers)

Bake in a 350 degree oven until bubbly and topping starts to brown slightly.