This is my favorite quick-and-easy chicken casserole. I serve it with rice topped with sautéed sliced almonds, a green vegetable, and a green salad. It is a version of a recipe that my dear friend Carolyn Hodges shared with me several years ago. It is an effortless, delicious dinner or a special ladies’ luncheon entrée. This casserole is also perfect to take to someone in need because it freezes well and can be heated and ready to serve in 30 minutes. Enjoy it during the holidays when things are so busy and you need a delicious and special easy meal for family and friends.
2 cups cooked chicken breasts, cut into bite-size pieces
1 tablespoon lemon juice
1 (10-ounce) can cream of chicken soup
¾ cup mayonnaise
1 stick salted butter
1 sleeve buttery crackers, crushed
In a bowl, place chicken, and drizzle with lemon juice. Stir in soup and mayonnaise. Pour into a greased 9 x 11-inch casserole dish; set aside. In a bowl melt butter in microwave for 30 seconds. Stir in cracker crumbs. Spread over casserole. Bake for 30 minutes.
Yield: 8-10 servings
