Cracker Chicken Casserole Recipes

Steps:

• Mix cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk and egg together in mixing bowl until smooth.
• Pour into greased 8" x 8" baking pan and bake at 375°F for 20 - 25 minutes until done. Remove from oven and let cool completely.
• When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
• In sauce pan on medium low heat place butter and saute onions and celery until transparent, stirring occasionally.
• Add chicken broth, cream of chicken soup, salt, and pepper.
• Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes,
• Remove from heat. Place chicken mixture in buttered casserole dish (2 1/2 qt.), or individual casserole dishes (about four).
• Spoon cornbread crumb topping on top of chicken mixture (do not stir in chicken filling) and place baking dish in preheated oven at 350°F for 35 - 40 minutes. The crumbs will turn a golden yellow.

Steps:

• Preheat oven to 350°. Combine chicken, soup and sour cream; spread into a greased 13x9-in. baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. , Bake, uncovered, until bubbly, 30-35 minutes. If desired, garnish with parsley and red pepper.

Steps:

• Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray and set aside.
• In a large bowl, mix together soup, sour cream, cream cheese, onion powder, and salt and pepper.
• Mix in the frozen vegetables and chicken.
• Spread chicken mixture into the bottom of the prepared pan
• In a bowl, mix crushed cracker crumbs and melted butter together then sprinkle over the top of the chicken mixture.
• Bake uncovered for 30-35 minutes.
• Top with parsley, if desired.
• Store it in an airtight container to enjoy it the next day!