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Junkyarddawg's Aunt Bobbie's Chicken Casserole
I learned how to cook this dish from my Aunt Bobbie, who learned it from my grandmother Mama Idell (my "Maw Maw").

4-5 chicken half breasts.
2 cans Cream of Chicken Soup (14.5 oz each)
1/4 cup chicken broth
2 TBSP each of minced Onion, Garlic and Celery
1 TBSP Sour Cream
1 TBSP Roux (Optional)
4 TBSP Unsalted Butter (For cream of chicken mix)
2 TBSP Unsalted Butter (For Ritz cracker mix)
2 TBSP Unsalted Butter or cooking oil (To sautee’ onions, garlic and celery)
½ TSP Salt
½ TSP Lawry's Season Salt
1 TSP Black Pepper
1.5 TSP Sage
1 TBSP Italian Seasoning

Step 1: Bake chicken at approx. 325 – 350 until cooked (min. 165 internal temp).

Step 2: Saute’ the onions, garlic and celery in butter until translucent or even a little browned; about 5 min on medium heat. I usually throw in a half TBSP or so of the Italian seasoning here, too. I like to render it a bit.

Step 3: When sautéed, add them to the saucepan mixture and stir well. I sometimes use a whisk.

Step 4: Here’s were you start adding the flavor to the sauce mixture. Stir in the other 1/2 TBSP of the Italian seasoning, salt, season salt, black papper, sage, etc.

Step 5: When cooked chicken is cool, pull apart and spread evenly into a 9x13 casserole dish. When chicken is pulled and spread evenly, pour in the sauce mixture and spread evenly.

Step 6: In a large bowl, crumble two full sleeves if Ritz crackers. Mix in 2 TBSP melted, unsalted butter and about 1 TSP of the Italian seasoning.

Step 7: Evenly spread the cracker mix on top of the chicken mixture.

Step 8: Bake at 325-350 for approximately 35 min. or until the cracker crumble on top begins to darken. Let sit 5-10 min. and then serve.

1) One time I baked chopped broccoli crowns and thought it turned out well. The fambly prefers the broccoli to be a separate, side dish.
2) One time I sprinkled some grated parm on the dish right before putting the cracker mix on top. I liked it and may try it again soon.

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