There are some winter nights you know you should eat something healthy, but you just want something creamy and comforting.
When I lived in Dothan, Alabama, one cold night my then-boyfriend Eddie had a mad craving for his grandmother's chicken casserole. He called her to get the recipe, and it's still folded in my recipe box, written on the back of a Dothan Utilities envelope with his roommate's signature on the flap. This is what it says:
4 chicken breasts
Boil until tender w/ salt
1 cream of chicken soup
8 oz. sour cream
1 roll Ritz crackers
1 stick of butter
40 min. 350
Between the crackers and the butter, there's a little arrow that says "stir." I decided to make it recently but got a little crazy and added some frozen broccoli.
First I boiled and shredded the chicken.
Mixed the chicken with the soup, sour cream (I used Greek yogurt because that's what I had) and the frozen broccoli.
Melted the butter and mixed it with some Club crackers I had in the pantry (these were kinda stale, so I put them in the oven for a while at 250 and kept tasting them until they were good again).
Baked it all in the oven at 350 for 40 minutes.
Yes, this is a typical Paula Deen-style "You start by melting a stick of butter" recipe, so let's not even think about how much fat is in there. But it was good, people! I made some white rice to serve it with (that's how I like my chicken Divan), but with all of the crackers, you're better off just eating it straight.