The original version of this dish was my go-to chicken casserole recipe in the 1980s. It was a popular weeknight family meal and when served to guests, they always requested the recipe. Everyone loved the big chunks of chicken breast meat served in a cheesy and creamy sauce. It was topped with buttery Ritz cracker crumbs that melted in your mouth. I liked that I could serve it with wild rice or a variety of side dishes and salads since the casserole contained no starches or vegetables. It was also great to make ahead when entertaining and easy to double the recipe.
