Graveyard Chicken Casserole
Little Rolls
Ingredients
- ¼ cup butter, divided
- 1 (8-oz) pkg baby portobello mushrooms, sliced or chopped
- 1 small red bell pepper, chopped
- 2 cups frozen cut green beans
- 4 cups chopped rotisserie chicken (or use other chopped cooked chicken)
- 2 (10.75-oz) cans cream of mushroom soup (or use cream of chicken)
- 1 (8-oz) carton sour cream
- 1 tsp pepper
- ½ tsp garlic salt
- 36 oval-shaped buttery snack crackers
- 1½ cups shredded Cheddar cheese
Instructions
- Preheat oven to 375°F. Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat. Sauté mushrooms and bell pepper in butter 8 to 10 minutes, stirring once or twice. Transfer to a large bowl.
- Sauté green beans in same skillet over medium-high heat just until tender. Stir together green beans, sautéed mixture, chicken, soup, sour cream, pepper, and garlic salt in large bowl. Spoon into a greased 13- x 9-inch baking dish.
- Crush half of crackers, and sprinkle on casserole. Drizzle with 2 Tbsp melted butter. Bake 15 minutes.
- Remove casserole from oven, and carefully sprinkle with cheese. Stand up remaining whole oval crackers in casserole to look like tombstones.
- Bake 15 minutes longer or until bubbly.
Side Dish Ingredients
- 1 (11-oz) pkg frozen warm and serve yeast rolls
Side Dish Instructions
- Bake rolls according to package directions. Serve with casserole.
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