Made this last Christmas for a Christmas party

Ingredients Quantity
Boneless, skinless chicken breasts 4
Salt and pepper To taste
Olive oil 2 tablespoons
Onion 1, diced
Garlic 2 cloves, minced
Bell pepper 1, diced
Mushrooms 1 cup sliced
Frozen peas 1 cup
Frozen corn kernels 1 cup
Cream of chicken soup 1 can (10.5 oz)
Chicken broth 1 cup
Sour cream 1 cup
Shredded cheddar cheese 1 cup
Crushed butter crackers (e.g., Ritz) 2 cups
Butter 1/4 cup melted
Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish and set it aside.
Prepare the Chicken
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat.
Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side.
Remove the chicken from the skillet and set aside.
Sauté the Vegetables
In the same skillet, add diced onion, minced garlic, diced bell pepper, and sliced mushrooms.
Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
Assemble the Casserole
In a large mixing bowl, combine the sautéed vegetables, frozen peas, frozen corn kernels, cream of chicken soup, chicken broth, sour cream, and shredded cheddar cheese.
Mix until well combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Place the cooked chicken breasts on top of the vegetable mixture in the baking dish.
Prepare the Topping
In a separate bowl, combine the crushed butter crackers and melted butter.
Mix until the crackers are coated evenly with butter.
Sprinkle the buttered cracker mixture over the top of the chicken and vegetable mixture in the baking dish.
Bake the Casserole
Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Serve and Enjoy
Remove the casserole from the oven and let it cool for a few minutes before serving.
Garnish with chopped fresh parsley, if desired, for a pop of color and freshness.

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