Chicken Smack

This recipe is a favorite from Grammie. No matter how hard I try, I can not ever make it as tasty as she makes it!

Ingredients:

4 breasts of chicken, bone in, marinated in Italian dressing overnight (boneless breasts of chicken can be substituted, but don’t have as much flavor)

Three sleeves of Townhouse crackers

1-2 sticks of salted butter melted

1 can cream of chicken

1 can cream of celery

1 cup sour cream

salt and pepper to taste

Directions:

Preheat oven to 350 degrees.

Grill the chicken breasts slowly until well marked and crispy and the internal temperature reaches 165 degrees. Wrap with foil to seal the juices and set aside to cool.

Grind the 3 sleeves of crackers in a food processor until they are crushed into fine crumbs. Spread into the bottom of a 9×13 inch pan. Drizzle the melted butter over the crackers. Using a fork, combine the melted butter and cracker crumbs so that all of the crumbs are saturated, start with 1 stick of melted butter, if the crackers are dry add more butter, the butter cracker mixture should be very moist (This will give the “smack” great flavor). Continuing to use the fork, press the butter/cracker mixture into the bottom of the pan to create a “crust”.

Combine the soups, and sour cream in a big bowl. Shred the chicken and discard the bones. Add the chicken to the soup mixture and combine well so that all of the chicken is coated. Add salt and pepper to taste. Spread the chicken and soup mixture over the top of the cracker crust.

Bake for 30-40 minutes until the top has browned slightly and the edges are bubbling.

Let sit for 10 minutes before serving.

This recipe is delicious over freshly made, self-rising, buttermilk biscuits.