Chicken Crunch Casserole Recipe.
Yesterday was a busy one for our family (when isn’t it??). We all had full days of school and work, plus a few extra activities scheduled for the evening.
So, for dinner, I went to an old favorite – sure to please everyone without taking too much time to throw together. It’s a yummy, creamy, crunchy combination of flavors we all love.
It’s also a super easy dish to bring to a friend who’s just had a baby, is dealing with an illness, or just needs a night off from cooking 🙂
Try these ideas to make this dish even simpler:
Tip #1: To save time and money, I usually buy those large bags of individually frozen chicken breasts for many of our meals – or you can I always buy fresh chicken and freeze it yourself.
Tip #2: To cook frozen chicken breasts, just throw them in the crock pot on low for 3-4 hours. If you’re pressed for time, you can cook them on high for about 1.5 hours. No need to add liquid, thaw, or anything. They’ll be perfectly tender, ready for pulling or dicing, and you don’t have to touch slimy, raw chicken.
Tip #3: Prepare this dish the night before or early in the day. Throw everything (except for the cracker topping) in a casserole dish, cover and store in the fridge. Simply add the topping and pop it in the oven about 30 minutes before dinner time.
Tip #4: While the casserole is cooking, I use a rice cooker like this to steam rice and veggies (usually broccoli or carrots). Then, when the oven timer dings, voila! Everything for the whole meal is ready!
Chicken Crunch Casserole
2 c. cooked, diced chicken (about 2 chicken breasts)
1 c. chopped celery
1/2 c. onion
1 can cream of chicken soup
2 oz. slivered almonds
1/2 c. milk
1/2 c. mayonnaise
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. curry powder
1/2 sleeve crushed Ritz crackers
Optional: Steamed rice
Combine all ingredients except the cracker crumbs. Pour into small casserole dish. Top with crumbs. Bake at 350 for 25-30 minutes. Serve over rice.