This casserole appears regularly in the buffet room at the Blue Willow Inn. It was a gift to Billie from Becky Young, the wife of Kenneth Young, former pastor of the Monroe, Georgia, Church of God. Its multiple ingredients are bound together and infused with the flavors of canned soup. It is more distinctly Dixie due to the inclusion of crumbled Ritz crackers.
1 cup sour cream
1 (10¾-ounce) can condensed cream of chicken soup
1 (10¾-ounce) can condensed cream of mushroom soup
1 cup chicken broth
8 chicken breasts, cooked and boned
2 sleeves Ritz crackers, crumbled
1½ sticks butter, melted
Preheat the oven to 350°. In a medium-size mixing bowl blend together the sour cream, chicken soup, mushroom soup, and chicken broth. Place the chicken breasts in a 9 × 13-inch baking dish. Pour the soup mixture over the chicken. Top with the Ritz cracker crumbs and drizzle the butter over the crumbs. Bake for 35 to 40 minutes until the crackers are browned.
YIELD: 8 SERVINGS