Buttery Chicken Delight
Description[edit]
This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.
Ingredients[edit]
- 3 pound broiler-fryer chicken
- 1 quart water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can Cream of Chicken soup
- 1 can Cream of celery soup
- 8 ounces sour cream
- 1 teaspoon pepper
- 16 ounce package oval-shaped buttery crackers, crushed
- 1/4 cup butter, melted
Procedures[edit]
- Combine first 4 ingredients in a large dutch oven
- Bring to a boil and cover.
- Reduce heat and simmer 1 hour
- Remove chicken and cool slightly.
- Skin and bone chicken
- Cut chicken into bite-size pieces.
- Combine chicken, Cream of Chicken soup and next 3 ingredients, stirring well.
- Place half of crushed crackers in a lightly greased baking dish and spoon chicken mixture over crackers.
- Top with remaining crackers and drizzle with butter
- Bake at 325 °F for 35 minutes.
