Mrs. Jaime's Creamy Chicken Casserole

This is my go to comfort food when my tummy needs a good warm hug. Lots of flavor, the extra work is worth the effort, this casserole stretches for a few days with yummy leftovers. Once it's cooked, next day, 🤌.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place uncooked whole chicken in a large pot and cover with water. Add 4 stalks of celery, split and chopped, quartered onion, bay leaves, garlic powder, onion powder, salt, pepper, and basil, bring to a rolling boil. Reduce heat to low and simmer for 1 hour until fork tender. Remove from pot, set aside to cool for about 20 minutes.

Step 2

While chicken is cooling, drain and empty corn, peas and carrots and chopped Cut Green Beans into a bowl.

Step 3

Peel 2 medium potatoes and dice them. Boil diced potatoes for about 5 minutes. Drain and cool. Add to vegetable medley.

Step 4

Add minced celery and minced onion to vegetable medley.

Step 5

Soften room temperature cream cheese, 20-30 seconds in microwave until workable with a fork. Place in a medium size bowl, add 2 cans of cream of chicken soup, 1/4 cup of mayonnaise, and 1/2 8 Oz container of sour cream. Mix until thoroughly combined.

Step 6

Add pickle juice, chicken broth, mix thoroughly, then salt and pepper to taste. Debone and chop chicken.

Step 7

Combine vegetables, chopped chicken and soup mixture in a large bowl, set aside

Step 8

Grease a 9x13 glass casserole dish with shortening or cooking spray. Preheat oven to 375°F

Step 9

Add casserole mixture to casserole dish. In a medium bowl, crush 2 sleeves of buttery crackers, set aside.

Step 10

Melt 4 tablespoons of butter in microwave. Add to crackers and toss thoroughly to coat. Top casserole with cracker mixture.

Step 11

Bake in preheated oven for 20 minutes or until golden brown. Once removed from oven, let casserole rest for about 10 minutes. Refrigerate leftovers.