Butt Kicking Chicken

🐔Butt Kicking Chicken Casserole, this recipe got it’s name back in the 90’s when I served it for the first time and my brother-in-law said, “ this chicken kicks the butt of every chicken dish ever made”. So from that day forward I have kept the name. The great thing about this recipe is it is very versatile, you can change the veggies to anything you have or to your favorites. You can even ditch the veggies and add more chicken. We love to make this, it is our go to comfort food. I hope you will give it a try.

Ingredients:

1 1/2 pounds of chicken breast cooked and diced

1 can of cream of chicken soup

16 ounces of sour cream

16 ounce bag of frozen broccoli

10 ounce bag of frozen carrots

1 can of diced water chestnuts ( I use two because I like the crunch)

2 sleeves of town house or ritz crackers crushed

1 stick of butter melted and divided

Directions:

Preheat the oven to 350. Spray a 9×13 pan or casserole dish.

Crumble one sleeve of Ritz crackers in the bottom of your pan or casserole dish.
Drizzle half of the melted butter over the crackers.

Cook your chicken and dice in the pan you cooked your chicken and your broccoli, carrots, and water chestnuts stir together and cook for about five to seven minutes, season vegetables and chicken.

Place chicken and vegetables in a bowl, add the soup and sour cream, mix together.

Spoon the mixture over the Ritz cracker layer.

Crush the remaining sleeve of crackers and toss them in a bowl with the remaining melted butter. Sprinkle the buttery crumbs over the chicken mixture.

Bake at 350 for 30 to 40 minutes, until hot and bubbly. Happy Baking 😊

Kelli B

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