Chicken Divine Casserole
This is a comfort food casserole with a crispy cracker topping.
4 cups cubed, cooked chicken (2 large, boneless,
skinless chicken breasts or use leftover cooked chicken or turkey)
1 (10 ¾ ounces) can cream of mushroom soup
(reduced sodium or regular)
1 cup milk
1 cup mayonnaise
¼ cup dry white wine
1 teaspoon lemon juice
½ teaspoon curry powder
½ teaspoon dried tarragon
¼ teaspoon onion powder
¼ teaspoon paprika
2 cups peas (frozen or defrosted)
1 cup shredded Cheddar cheese
1 cup crumbled buttery crackers
¼ cup shredded Cheddar cheese
2 tablespoons melted butter
Preheat the oven to 350˚. Spray a 9”x13” casserole dish with a
non-stick cooking spray.
In a large bowl combine the cream of mushroom soup,
milk, mayonnaise, wine, lemon juice and spices.
Stir until well combined and mixed.
Then add the chicken, peas and 1 cup of the shredded cheese. Stir until combined and then place in a
greased 9” x 13” oven safe dish.
In a small bowl combine the crumbled crackers,
cheese and butter. Sprinkle over the top
of the casserole.
Bake uncovered for about 40 minutes.
Serve with mashed potatoes, rice or noodles.
If the casserole is not eaten up it can be reheated
and eaten the next day.