I have a DELICIOUS chicken casserole recipe to share with you but I can't lie: This is adapted from my Mother's recipe. Actually, the majority of my 'original' recipes are adaptions from her kitchen. Oh gosh, is this a form of plagiarism? Probably. She won't mind, though. I haven't figured the nutritional content on this but I consider it a comfort food. The entire casserole serves approximately 6-7 one cup servings. I just know you'll love it.
1 can cream of chicken
1 can cream of celery
1.5 lb package uncooked chicken breast or breast tenders
1 teaspoon minced onion
1/4 cup sour cream
1 box instant stuffing mix (Plus the butter and water required to prepare it)
Approximately 15 buttery cracker rounds
1/2 cup shredded cheddar cheese
Preheat oven to 450 degrees.
Cut chicken into bite sized pieces and place in frying pan with bottom coated with cooking oil. Fry slowly over medium heat until done.
While chicken is frying, follow directions on stuffing mix to begin preparing it. Also, mix cream of celery and chicken in a saucepan with minced onion and sour cream. Warm over medium heat.
Add chicken to the creams and mix well.
Finish preparing stuffing.
Place chicken mixture in a glass baking dish.
Add shredded cheese.
Top with approximately 10 crushed crackers.
Add entire batch of stuffing to the top and sprinkle with remaining crackers, crushed.
Place in oven and bake uncovered for 20-30 minutes or until top is brown and sauce is bubbling.
Serve and enjoy!