Chicken Patrick

I have been a member of a recipe email group for several years. The contributions the members make are usually quite good. The following is one of those contributions. I have no idea why the recipe is called Chicken Patrick, but it is. This is good comfort food.

Chicken Patrick

Serves: 6

3 pounds chicken breasts, no skin, no bone,
1 can  cream of chicken soup
1 cup sour cream
1/2 cup  chicken broth
1/4 cup  margarine
1 sleeve Ritz crackers, crushed

Cook chicken in boiling water until done (about 20 minutes). Cool. cut into bite size pieces. Preheat oven to 350 degrees F. Grease a 9×13″ baking dish. Mix together soup, sour cream, and broth. Put chicken in a layer in baking dish. Pour mixture over chicken evenly. Crush crackers into coarse crumbs. Sprinkle crumbs in a layer over sour cream mixture. Drizzle melted margarine evenly over crumbs. Bake for 45 minutes. Serve hot over egg noodles with a green vegetable or salad.

Source:  “Friendly Freezer”

I have changed this around a little. Instead of  layering the chicken and then the sauce mixture, I mix it all up. It really doesn’t change the taste or texture at all. And this way I can put half of it in a freezer bag, the other half in a smaller, 2-qt sized pan. It freezes nicely. For smaller amounts, you could even freeze portions sized for small individual casserole dishes to make one at a time. One note on freezing, however. I do not add the crackers to the mixture before freezing. I’ll mix up the batch of crackers/melted butter and freeze that separately and attach it to the container I have frozen the chicken mixture in.  For smaller dishes, you’ll want to decrease the cooking time, depending on the size of the dish. You’ll know when it is done when the mixture is bubbling. This is also good served over cooked rice.


One Comment on “Chicken Patrick”

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