Classic ’80s Mom Vibe comfort food; updated. Vermouth and mushrooms give it a more elegant, savory note, and rotisserie chicken makes it weeknight-easy.
Ingredients:
1 rotisserie chicken
1 can of cream of chicken soup
1 cup sour cream
1/4 cup vermouth (or white wine)
1 (4 oz) jar of sliced mushrooms, drained and reserve a splash of mushroom juice
S&P to taste (1/4 teaspoon of each)
1 1/2 sleeves of crushed Ritz cracker
4 Tablespoons butter, melted
1-2 Tablespoons poppy seeds
Directions:
Preheat oven to 350.
Cut chicken into large pieces and place in greased casserole dish. A 7x11 dish is perfect. Combine soup, sour cream vermouth, mushrooms, mushroom juice from jar, S&P. Pour over chicken.
In another medium sized bowl, crush the Ritz crackers and stir in the melted butter. Mix in poppy seeds and spread the cracker mixture over the chicken.
Bake 30 minutes, uncovered until bubbly.
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