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mom-mom's chicken casserole

(1 rating)
Hutt5asl avatar
Recipe by
Lauren Conforti
@Hutt5asl
HARRIMAN, TN

This was a favorite of mine growing up. I just loved the flavor and the crunch of the celery. And of course the buttered crackers on top! This is a great freezer dish, and good for using up leftover chicken. (See Cook's Note)

(1 rating)
yield 6 -8
method Bake

Ingredients For mom-mom's chicken casserole

  • 4
    chicken breast, boneless, cubed & cooked
  • 2-3 stick
    celery, chopped
  • 1/2 sm
    onion, chopped
  • 2
    eggs, hard boiled & chopped
  • 1 can
    cream of mushroom soup
  • 1
    sleeve saltines crackers
  • butter

How To Make mom-mom's chicken casserole

  • 1
    Preheat oven to 350. Spray a large casserole dish with non-stick spray.
  • 2
    In a small saucepan, saute the onion in a small amount of butter, until soft. Set aside.
  • 3
    Chop up the hard boiled eggs.
  • 4
    Combine the cooked chicken, celery, onion, eggs & soup. Mix well. Pour into the prepared casserole dish.
  • 5
    Open the sleeve of Saltines crackers & spread a little butter on each one. Then take several at a time and crush them onto the top of the casserole. (Yes, it's messy, but trust me... It's good!)
  • 6
    Bake for 35-45 minutes, or until the casserole is bubbly on the edges and the crackers are a golden brown.
  • 7
    Cook's Note: This can be mixed ahead of time & frozen for later (minus the crackers). Just add the buttered crackers right before baking. Also, this is a great way to use up leftover chicken meat. I have made it with thigh & drumstick meat and it was great!
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