This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.

Ingredients Edit

Directions Edit

  1. Combine first 4 ingredients in a large Dutch oven
  2. Bring to a boil and cover.
  3. Reduce heat and simmer 1 hour
  4. Remove chicken and cool slightly.
  5. Skin and bone chicken
  6. Cut chicken into bite-size pieces.
  7. Combine chicken, Cream of Chicken soup and next 3 ingredients, stirring well.
  8. Place half of crushed crackers in a lightly greased baking dish and spoon chicken mixture over crackers.
  9. Top with remaining crackers and drizzle with butter
  10. Bake at 325 °F for 35 minutes.

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