Oct 21, 2003
this has been a family favorite for years!! My aunt was the first to make this for christmas, maybe 8 years ago and since no one had a name for it, it became Val's (my aunts name) chicken. I actually made this 2 days ago to bring as a dish to work and everyone loved it there as well!
What I do to my dish is buy chicken breast on the bone, clean it, take off the skin, sprinkle sea salt on the breasts and let it sit for 10 minutes. While they are sitting, I boil water on the stove and cook the breasts for an hour.
I also usually use 2 large breasts and double the soup and sour cream (2 cans cream of mushroom, 16 oz. container of sour cream). I cant say I've used ritz crackers before, I always use the blue bag of Pepperidge farm stuffing (2 cups) with 1/2 stick of melted butter. By doubling the soup and sour cream you can go up to 4 breasts if you dont like alot of sauce or stick to 2 large breasts if you want extra sauce (which is good to serve with a side of egg noodles). My other aunt who also makes this recipe uses 2 chicken breasts and 2 chicken thighs because she finds the chicken breast only is too dry.
—NYPD K9 COP
