4 cups cooked chicken
1 can cream of chicken soup
1/2 cup sour cream
1 cup frozen peas
top with buttered Ritz cracker crumbs
Notes: You can use leftover cooked chicken, or even canned chicken, but I usually make this with fresh chicken: I put boneless, skinless chicken into a glass baking dish, sprinkle with garlic powder and crushed rosemary, cover loosely with wax paper, and microwave until the juices run clear — about 12 minutes in my microwave. (No need to add any liquid when cooking the chicken in the microwave.) Then I cut the cooked chicken into chunks and combine the chicken and the juices with the soup, sour cream, and peas, and top with the cracker crumbs.
For the cracker crumbs, I seal 1/2 tube of Ritz crackers in a ziploc bag to crush them, then add 1 tablespoon of melted butter and reseal and shake the bag.
You can bake this casserole in the oven or in the microwave. It also works well to prepare a day ahead and refrigerate and then heat the casserole the next day.
I fixed this for dinner today. This time I cooked it as soon as it was prepared by putting the assembled casserole in the microwave for 10 minutes, and then into a 350 degree oven for 5 minutes to brown the cracker crumb topping. If you prepare after refrigerating it takes longer than this to heat through.