Ingredients:
1 tbsp. butter
1 medium onion, chopped
1 stalk celery, chopped
1 7 oz. can mushrooms
2 pounds cooked boneless chicken breasts, chopped in bite size pieces
1 8 oz. can water chestnuts, drained and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 16 oz. container sour cream
1 cup slivered, toasted almonds
2 cups Ritz crackers, crushed
3 tbsp. melted butter
Direction:
Preheat oven to 350 and spray 13×9 baking dish with non-stick spray.
In a large skillet, melt 1 tbsp. butter and saute onion, celery and mushrooms approximately 5 minutes.
In a large bowl, combine vegetables, chicken, water chestnuts, soups, sour cream and almonds. Pour into baking dish.
In a small bowl, mix crackers and melted butter and sprinkle over the chicken mixture.
Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
Serve over white rice.
Serves 8.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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