Twangy Chicken Casserole

So yesterday afternoon I cooked up a whole bag of frozen chicken breasts, enough for a couple meals. I just put a little olive oil in the bottom of the skillet, throw on the chicken (still frozen, breasts or tenders work) and then sprinkle them with pepper and garlic salt. I cover them with a lid, and turn them halfway through. They turn out pretty juicy when you keep the lid on. Then I chopped them up into chunks, and froze whatever I didn't use for dinner.

Chicken Casserole (from the brown Stone Oak cookbook, by Lisa Price -halved-)
3 chicken breasts
salt and pepper
1 can of cream of chicken
8oz sour cream
1 1/2 T soy sauce
1/2 tsp garlic, minced (I used powder)
1-1 1/2 T dried onions
1 T poppy seed (I didn't add this)
1 tube Ritz crackers (we used those crackers from Ash's reception)

Cook and shred chicken (I cubed it). Mix soup, sour cream, soy sauce, garlic and onions and salt/pepper (and I added about 1/4 c of water to thin it out). Pour (more like glop) over chicken. Sprinkle with crackers and poppy seed. Bake 45 mins at 350 degrees. Serve over hot rice.

So everyone liked this. I think the soy sauce added a little something different than plain ol cream of chicken. Dean scooped some into a tupperware for lunch the next day, so I take it as a success. Next time I will use less crackers, or drop pats of butter on top to make them a little crispy. You could probably add broccoli to bring in a veggie too.