- 8 tablespoons (1 stick) butter, divided
- 3-4 boneless skinless chicken breasts
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- ½ cup frozen peas
- ½ cup frozen corn
- ½ cup shredded carrot
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1 cup sour cream
- ½ cup frozen peas
- ½ cup frozen corn
- ½ cup shredded carrot
- ½ cup milk
- 1 sleeve Ritz crackers, crumbled
- 1 cup cheddar cheese, shredded
Preheat the oven to 350° F.
Add 2 tablespoons of the butter to a large ovenproof skillet over medium heat and cook the chicken for 4-5 minutes on each side before removing the chicken to a plate and chopping it coarsely.
Add two more tablespoons of the butter to the skillet with the onion, bell pepper, garlic, and black pepper over medium heat; cook for 4-5 minutes or until the onions are translucent.
Add the frozen peas, frozen corn, shredded carrot, cream of chicken soup, sour cream, milk, and chopped chicken; mix well.
Melt the remaining 4 tablespoons of butter; toss with the ritz crackers and cheddar cheese. Sprinkle it over the chicken mixture and bake for 30-35 minutes. Serve immediately.
- Yields: 4-6 servings
- Preparation Time: 50 minutes
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