Tastes Too Good to Be That Simple Chicken Casserole

1. 1

   Heat oven to 350F.

2. 2

   In a medium saucepan, put raw cubed chicken (cut it up with a pair of scissors to make quick work of it).

3. 3

   Just cover with water, add a lid to the pot and bring to boil on high heat.

4. 4

   Reduce heat to medium-high and cook no more than 3-4 minutes after bringing to the boiling point.

5. 5

   Drain chicken and reserve.

6. 6

   Melt butter in microwave in a microwaveable bowl.

7. 7

   Crush Ritz crackers coarsely in the sleeve (I guessed at the amount needed.just use a sleeve).

8. 8

   Don't pulverize them to powder.

9. 9

   You want to be able to still see 1/4 inch bits in there.

10. 10

    Stir crushed crackers into the melted butter.

11. 11

    In a seperate microwave safe bowl, heat the two cans of cream of chicken soup until hot.about 90 seconds.

12. 12

    Stir well.

13. 13

    If it's not hot, nuke one more minutes (watch out.the stuff explodes if you overdo it!

14. 14

    ).

15. 15

    Stir cubed and cooked chicken with hot soup.

16. 16

    If using, mix in Monterey Jack all except 2 tablespoons Put mixture in a casserole dish and top with the buttered crackers and the reserved 2 tbsp of cheese.

17. 17

    Bake, uncovered about 20 minutes or until crackers are golden brown and crispy.

18. 18

    If you are adding the cous couse, prepare the cous cous (takes 5 minutes for the cous cous) and add the prepared cous cous at the same time you stir together all the ingredients.

19. 19

    Enjoy!

* Per serving · 4 servings · Values may vary.