Monday, January 10, 2011

Cheesy Chicken Casserole





It's not often that I venture to create supper without a recipe, and even more rare is when it is edible. That said, I think I hit upon something tonight.





3 - 4 large chicken breasts, cubed
1 can Campbell's condensed cream of chicken soup
1/4 cup milk
1/4 cup sour cream
1/2 (and some) cup cheddar cheese
dash of Worcestershire sauce
2 tbs dijon mustard
1/8 cup diced onion and celery
2 tbs butter
1 Stove Top microwavable "Quick Cup"


In a skillet, cook the chicken until white, or slightly browned. Put in a greased 8x8 glass baking dish.

After chicken is cooked, add butter and saute onions and celery until tender.

In a bowl, mix soup, milk, sour cream, cheese, worcestershire, mustard, celery and onions. Mix until blended.

Pour over chicken cubes.

Prepare "quick cup" as directed and spoon over chicken and soup mixture.

Bake for 15 - 20 minutes at 375.

Remove and sprinkle with remaining cheese (the plus some) and bake until cheese is melted.


Future possibilities -- add bacon. (everything is better with bacon) or ham.

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