Saltine Cracker Chicken Casserole

Coming out of the stomach bug woes, ours tummies have been a little tender. I made some chicken noodle soup for the first few days, but that got old after a bit. We all wanted something a little heavier, not too flavorful, and yummy.

I tossed around a few ideas, did some web/Pinterest searching, and finally came up with a recipe that fit the bill. It was delicious. You know how sometimes when you've been unable to eat good food, and then finally you eat something filling, how wonderful that feels? This was one of those meals. Warm, flavorful (just enough), a little salty, not too much dairy, meaty, "herby", a little sweet, and something other than liquid. 

This would be a great meal to take to someone after they get out of the hospital, have had a baby, etc.. It is not just an after-sickness casserole, though. I think we may have to put it on the favorites list! It's also a very versatile casserole. You could really make it your own by adding different veggies and spices. Since we were going for a blander taste, I just used sweet peas, but the possibilities are endless..... 

Saltine Cracker Chicken Casserole

*Makes 1 9x13 casserole

Ingredients: 

4 chicken breasts, fresh or frozen

1 bag frozen sweet peas (a can would work too)

1 cup Parmesan cheese

2 sleeves Saltine crackers

1 stick butter

2 cups water 

1 cup heavy whipping cream 

1/4 cup corn starch 

1 tsp salt 

1/2 tsp garlic powder

1/2 tsp onion powder 

1/2 tsp parsley flakes

pinch of dried rosemary (optional)

pinch or dried thyme (optional)

pinch of dried herbs de province (optional)

To Make: 

Spray the bottom and sides of a 9x13 dish. Preheat oven to 350 degrees, Fahrenheit. 

Crush 1 sleeve of crackers and spread the crumbs in the bottom of the dish. Melt 1/2 stick of butter and pour on top. 

Cook the chicken in a deep skillet or pan until almost done. While it is cooking add the water. This will help to make a broth. When the chicken is almost done, remove and cube. Leave the broth in the pan on low heat. 

Place the cubed chicken on top of the cracker crumbs in the dish. Mix in the peas. Sprinkle the Parmesan on top of all.

In the saucepan, heat the broth up until is it simmering. In a small bowl, whisk the corn starch into the heavy whipping cream until it is dissolved. Slowly whisk this into the broth until incorporated. Turn the heat down to low again. Add the salt, garlic, onion, parsley, rosemary, thyme, and herbs de province and stir until incorporated. Turn off the heat. Gently spoon the sauce onto the chicken mixture. Use the spoon to tuck the sauce down into the mixture, being careful not to dislodge the crackers on the bottom (this allows a nice golden crust to form on the bottom). 

Crush the remaining sleeve of crackers and sprinkle on top. Gently press this down into the mixture. Melt the remaining 1/2 stick of butter and pour over all. 

Pop into the oven and bake for 30-40 minutes, until the crackers on top are a nice toasty golden brown. Remove and serve piping hot! 

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