Classic Chicken Casserole

Now, I know that everyone out there already has a chicken casserole recipe. However, you don't have this one. :) It's the best one I have ever tried, and I always ALWAYS get rave reviews when it is served. It's in NO way dietetic, but it's definitely one of those yummy comfort foods that can get you through these cold winter nights. One of my dear old friends from college, Jonathan, gave me the recipe years ago. I think it might have been his moms...

Ingredients:
4 chicken breasts
4 cans of cream soup * I usually use 2 mushroom & 2 chicken.*
2 cups of chicken broth
16 oz of sour cream
2 sticks of melted butter
2 cups of instant rice
1 onion, chopped
olive oil
1 box of Ritz crackers

How To:
1. Cut up chicken into pieces. Cook in skillet with chopped onion and a drizzle or so of olive oil. You can add salt and pepper, or Tony's seasoning at this point if you'd like.

2. In a large bowl, mix cream soup, rice, broth, & sour cream.

3. Shred chicken in food processor, and add to bowl with soup mixture.

4. In a second bowl, crush two rows of Ritz crackers, and add melted butter.

5. In 9x13 casserole dish, add 1 layer of crushed crackers, then the chicken/soup mixture, followed by remaining crushed crackers.

6. Bake 30 minutes on 350 degrees.

** Sometimes to cut back on calories I use low fat soups and sour cream. Also, I usually use two smaller casserole dishes, and freeze one for a later date. This is a great dish to make if you are taking a meal to friends or family (After birth of baby, or death in family, etc.) In this case, I send one dish over, and keep one dish for my family. It's plenty for two families.**