Grandma's Chicken Casserole

From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 365 Calories

Ingredients

• water to cover
• 1 (8 ounce) container sour cream
• 1 cup shredded Cheddar cheese
• 1 pinch salt and ground black pepper to taste
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 large onion, finely chopped
• 1 sleeve buttery round crackers (such as Ritz®), crushed
• 2 (10.5 ounce) cans cream of chicken soup
• 4 large skinless, boneless chicken breast halves
• 2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
• 2 tablespoons butter, cubed, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place chicken breasts in a large pot; cover with water. Season with salt and pepper and 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 into small pieces.

Step 3

Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.

Step 4

Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.