Covered-dish favorites: Chicken Casserole
By JANIE HOLBROOK

With family reunions and other covered dish occasions on the calendar ahead, I am sharing a recipe from my mother, Sara Holbrook. She has 6 grandchildren and this is by far their favorite dish that "Momo" makes for them. I'll be preparing this casserole this coming weekend for Homecoming/May Meeting at my hometown church in Cumming, Ga. The first Sunday in May, one can count on tables filled with great food;new, tasty dishes and treasured family recipes as well.

My mother got this recipe from her daughter-in-law, Joanne, who got it from her Granny Day. It is very rich but very easy.

Chicken Casserole
4 chicken breasts, cooked

1 cup sour cream (8 oz.)
1 can cream of chicken
soup
2 Tbs. chicken broth if
needed to thin soup & sour
cream mixture.
Ritz crackers
Butter

My mom boils the chicken breasts until done (reserve 2 Tbs. of leftover broth). Cut chicken into bite size pieces. Layer chicken in a buttered 8 x 13 baking dish.

Mix together sour cream, cream of chicken soup and the 2 Tbs. of chicken broth. Season to taste with salt and pepper. Pour this mixture over the chicken.

Top with crushed Ritz crackers (1 tube); dot crumbs with butter. Bake at 350º until brown and bubbly on top.

(Note: my sister adds rice to her recipe to make a more substantial casserole.)