Ingredients
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3 -4 boneless skinless chicken breasts (cut into bite-sized pieces,seasoned to taste with salt, pepper garlic powder, stir-fried in small am)
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1 (10 3/4 ounce) can cream of chicken soup
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1 cup sour cream
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1 (4 ounce) can mushrooms
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1 (15 ounce) can vegetables, of choice (we like peas)
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1/2 cup margarine, melted
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1 roll Ritz cracker, crushed
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1 can grands refrigerated biscuit (buttermilk or Southern style are good)
Instructions
- Melt margarine in large frypan, stir in crushed Ritz until coated.
- Set aside.
- In large bowl, mix together cooked chicken, soup, sour cream, mushrooms and peas.
- Pour into greased 2 quart casserole.
- Sprinkle crumbs over top.
- Bake in 350 degree oven for 30 minutes.
- Serve over biscuits.
- (hot noodles or rice are good too).