Tasty Tuesday . . . Creamy Chicken Casserole

There are several versions of this, but this one is my version. I may have *mentioned* before that I try to use regular ingredients so instead of cream of chicken soup that some recipes call for I make my own. Also, again I am not very good about measuring so . . . By the way my husband loves this.

2 cups of cooked chicken
1 cream of chicken soup substitute (recipe follows)
1 cup of sour cream
Salt and Pepper to taste (and of course I add garlic salt or powder to everything too)
Bread crumbs
2 T of butter

Preheat oven to 350 degrees. Spray casserole dish with non-stick spray and then put chicken in the bottom. Stir soup substitute and sour cream and seasonings together and pour over the chicken. Melt 2 T. of butter and stir with the bread crumbs and top the casserole with the breadcrumbs. Bake for 20-25 minutes.

Cream of chicken soup substitute

*There are many of these recipes floating around too.

2 T. of butter
3 T. of flour
1/2 cup of milk
1/2 cup of chicken broth
salt and pepper to taste

Melt butter in saucepan and then add flour (like you are making a roux). Lower heat to medium-low and slowly add the broth whisking the whole time. Then remove from heat and add the milk and whisk that mixture until there are no lumps. I put mine back on to heat if it isn't thick enough once everything is together. That is it or at least that is what I do.

For more kitchen tips and recipes please check out Kitchen Tip Tuesday at Tammy’s recipes and Tempt My Tummy Tuesday at Blessed with Grace.