Creamy Chicken Casserole With Fingerling Potatoes

• 1 lb cooked chicken
• 1 lb fingerling potato, assorted colors
• 2 stalks celery, finely chopped
• 10 fresh white mushrooms, diced
• 2 scallions, diced
• 1 small head of broccoli
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 2 tablespoons white wine
• 1 tablespoon balsamic vinegar
• 20 Ritz crackers, crushed
• 1 cup shredded parmesan cheese

1. Preheat oven to 375.
2. Place pre-cooked chicken in large casserole dish.
3. Boil potatoes until just tender.
4. Saute celery and onions in 2 tbs butter until starting to soften, then add mushrooms until tender; splash white cooking and vinegar and cook another 2-3 minutes.
5. Steam Broccoli until tender; not soft!
6. In medium bowl mix together soup, sour cream and milk until well blended.
7. Drain potatoes and add to the chicken in dish.
8. Pour soup mixture evenly over chicken/potatoes.
9. Sprinkle sauted veggeis over that.
10. Add the broccoli, and then sprinkle the crackers over everything.
11. Melt remaining butter and drizzle over the crackers.
12. Finally, spread the cheese evenly over everything.
13. Put in center of oven uncovered for 20-25 minutes until soup mix is bubbling.
14. Let cool!

chicken, fingerling potato, stalks celery, white mushrooms, scallions, head of broccoli, cream of mushroom soup, sour cream, milk, butter, white wine, balsamic vinegar, crackers, parmesan cheese

Taken from www.food.com/recipe/creamy-chicken-casserole-with-fingerling-potatoes-518888 (may not work)