This is the official 300th post of Hugs, Melinda. As a gift to my loyal readers (and all 5 of you know who you are), I am posting my recipe for Chicken Soup Casserole.
This is a combination of two recipes that I was making roughly 10 years ago when my brother in law called and said he was coming for dinner.
Timmy's Chicken Soup Casserole.
4-6 boneless skinless chicken breasts, cooked and cubed.
1 stick of butter
1 8oz package of cream cheese
1 8oz carton of sour cream
1 can of Campbell's cream of chicken soup with herbs
1 package of refrigerated crescent rolls (even better... use the new crescent creations by Pillsbury)
1 more stick of butter
1 sleeve of Ritz crackers
Preheat the oven to whatever temperature your crescent rolls call for. It's usually 375.
Place the cut up chicken into the bottom of a casserole dish. I use my Pampered Chef stoneware baker -- 9x13 I think.
Melt the first stick of butter in a saucepan. Blend the cream cheese, sour cream and chicken soup into the melted butter, until it's as smooth as you can possibly get it. Pour that sauce over the chicken. Unroll the crescent rolls and place them on top of the sauce mixture.
Melt the second stick of butter in the saucepan (I usually use the same one, so that I get all the leftover sauce bits.) Once the butter is melted, crush the sleeve of Ritz crackers and mix with the butter. Sprinkle this mixture over the crescent rolls.
Place in preheated oven. Cook for 30-40 minutes or until crescent rolls are golden brown.
Now, I usually add some crushed garlic when I'm making the sauce. It's a taste preference, so whatever you think is enough. Also, if you want, you can add a layer of frozen vegetables (peas work well) on top of the sauce and under the crescents, but I can't get my kids to eat them, so I normally don't do that. You can use low fat versions of the cream cheese and sour cream, you can use cream of mushroom soup, you can add basil or thyme or paprika, you don't have to use boneless, skinless chicken breasts just because I do. This seems to be a very versatile recipe, and I highly encourage you to play with it and make it your own.
Hugs,
Melinda
PS. I have submitted this recipe to allrecipes.com, but so far, it's still listed as "In review." The link is
here.