Creamy Chicken Casserole

• 3 -4 boneless skinless chicken breasts (cut into bite-sized pieces,seasoned to taste with salt, pepper garlic powder, stir-fried in small am)
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup sour cream
• 1 (4 ounce) can mushrooms
• 1 (15 ounce) can vegetables, of choice (we like peas)
• 1 roll Ritz cracker, crushed
• 1/2 cup margarine, melted
• 1 can grands refrigerated biscuit (buttermilk or Southern style are good)

1. Melt margarine in large frypan, stir in crushed Ritz until coated.
2. Set aside.
3. In large bowl, mix together cooked chicken, soup, sour cream, mushrooms and peas.
4. Pour into greased 2 quart casserole.
5. Sprinkle crumbs over top.
6. Bake in 350 degree oven for 30 minutes.
7. Serve over biscuits.
8. (hot noodles or rice are good too).

chicken breasts, cream of chicken soup, sour cream, mushrooms, vegetables, roll, margarine, grands refrigerated biscuit

Taken from www.food.com/recipe/creamy-chicken-casserole-39779 (may not work)