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Country Kitchen
February 1, 2009 Previous Recipe | Next Recipe
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GANNIE’S CHICKEN CASSEROLE
TANGY BROCCOLI SALAD
MOTHER’S CHOCOLATE PIE
CRANBERRY ORANGE RELISH
HOT CHICKEN SALAD
APPLE ENCHILADAS
IMPOSSIBLE BUTTERMILK PIE
MOTHER’S SOUR CREAM POUND CAKE
LOW-CARB EGG CUSTARD
MAMA BUGG’S TEA CAKES
CHICKEN & WILD RICE SOUP
GANNIE’S CHICKEN CASSEROLE

6 to 8 chicken breasts
1 (8-ounce) container sour cream
2 (10-ounce) cans cream of chicken soup
1 tablespoon chopped onion sautéed in 1 tablespoon butter
1 sleeve buttery crackers
3/4 cup (1 1/2 sticks) butter

Boil the chicken in salted water. Cut into bite-sized pieces and add chicken to sour cream, soup and onion. Pour into baking dish and crumble the crackers over the top of the chicken mixture. Melt the butter and pour over the crackers. Bake at 350 degrees for 30 minutes.





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