Cracker Chicken Casserole
1 10.5 ounce can condensed cream of chicken soup
1 cup sour cream
½ cup sliced green onion (scallions)
3 garlic cloves, minced
1 cooked and shredded whole chicken (I roasted a small, whole organic chicken) (about 4 cups) (Roast in the Morning or the day before)
1 1/2 sleeves Ritz or same non-brand name crackers, crushed
1/2 cup (1 stick) salted butter, melted
6 slices cheddar cheese, or shredded cheddar cheese
Preheat oven to 350F degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
In a large bowl, mix together the soup, sour cream, sliced green onion, garlic, salt and pepper until well combined.
Stir in the shredded chicken. Spread mixture into the prepared dish.
Top with the slices or shredded cheddar cheese.
In another bowl, combine the crackers, crushed with 1/2 cup (1 stick) salted butter, melted.
Sprinkle the cracker mixture over the casserole.
Bake for about 30-35 minutes until the cracker topping is golden brown and the casserole is bubbly.
*Note* You can serve this plain or over rice or noodles!