Ingredients:
- 4 to 5 boneless, skinless chicken breasts (OR 5 to 6 boneless, skinless chicken tenderloins.
- 1 (10.75 ounce) can condensed cream of broccoli soup.
- 1 cup sour cream.
- 32 buttery round crackers.
- 1 can sweet corn. (optional)
- 1 bag steamed broccoli, drained. (optional)
- 1 stick butter.
Directions:
(Serves 4 to 5 people)
- Preheat oven 350°F (175°C)
- I prefer pan frying chicken tenderloins until cooked all the way through, with a tiny bit of butter and a pinch of garlic salt and pepper for seasoning.
- Pull chicken apart into bite sizes with fingers, or chopped with food processor.
- Mix sour cream and soup together.
- Add drained, steamed broccoli, drained can of sweet corn, and mix with chicken sour cream and soup.
- Melt down a whole stick of butter in a pot on stove.
- Add 36 crushed crackers to melted butter and mix.
- Spread on top of mixed chicken, soup, sour cream, corn, and broccoli.
- Cover and bake for 30 minutes (or freeze and bake for another time).
I found the original recipe at another website and over time I made it my own. I've used the mushrooms and it is delicious, but I like to save some for next day's lunch and have found the mushrooms go bad by then. I also recommend mixing in some seasoning, as the original recipe is quite bland.
My new and improved recipe is easy, fun, and delicious, even my little picky eaters love it! You can use all sorts of different veggies, too. If you try this, let me know how you like it and if you tried anything different.
ENJOY!!
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