Triple Threat Casserole- A “Betty” classic dish.

August 26, 2012

If I were to ever open a restaurant, or a small side business selling confections and sweets of sorts, it would definitely be called “Betty’s”.  “Betty” is my mother- her real name was Lauren, but when we were small kids, she asked my cousin Chris what her name was.  He couldn’t remember at the time, and responded with “You’re not Betty….”  And so, Aunt Betty it was from then on. 

I have a lot of “Betty” dishes in my repertoire.  Many of which, no one else really HAS..because God forbid she actually wrote them down or put in her measurements for a recipe she adjusted.  It took a lot of watching, a lot of guessing, and a lot of her method of “I don’t know, I just throw some in there”… to get some of them just right.  A few are written down on yellow paper, with red pen (her favorite combination)… but most, most are engrained in my head and in my heart, and today I share a favorite.

For anyone concerned with BUT ITS A FAMILY RECIPE!!!… “Betty” believed that food was for sharing and there are no secrets to our recipes.  She’d be tickled that I am sharing them, and that maybe someone else will try them and love them. 

Today is Betty’s “Triple Threat Casserole”.  Now, she didn’t call it that- ever- she simply called it the “Chicken with the Ham and Bacon” casserole.  I dubbed it triple threat because, let’s face it, it has 3 meats and I’d eat it morning, noon, and night.

It’s pretty easy peasy, and there’s a fancy dinner party version that I’ll note at the end as well.

Triple Threat Casserole

4 chicken breasts, cooked and cubed
1 pack of bacon, cooked, cubed (how do you cube bacon?)
2 cups diced ham (or deli meat slices, “cubed” works too.)
1 can cream of chicken soup
1 container (15 oz?) of sour cream
1 sleeve ritz crackers, crushed
1 stick of butter, melted.

Combine the cream of chicken soup with the sour cream. This will look super gross at first, but keep mixing it until its combined and a light “broth” type color. Throw in your meats. Toss that mixture into a baking dish. Combine the crushed up ritz crackers and melted butter and top your baking dish mixture with that. Pop into the oven at 350 for 40 to 45 minutes. I cover it with foil for the first 30 then take the foil off so the crackers are browned but not burnt.

This sucker is killer warm, but is also even deadlier to eat cold as leftovers for breakfast or lunch the next day. I’ve been known to take out the entire casserole in a day and a half- Don’t judge me.

(Note: I will take a picture of this when I make it on Tuesday, which would be “Betty’s” Birthday.)

For a fancier version if you’re having company over, you just don’t dice it up.  You take a chicken breast, drape a slice or two of ham over top of it, spoon some of the sour cream mixture over that, and then criss cross it with 2 strips of bacon and skip the cracker topping.  If serving it that way, it is divine atop fluffy white rice, and is also delightful with “smashed” potatoes.  Green beans pair well as a side, but get creative and do what works best for your guests and your family.

Until next time..
Happy Eating,
Jenny

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