Triscuits are usually reserved for party appetizers or a craving of cheese and crackers. But if you crush them up, they make a delicious casserole crust as well.
There are two types of crackers that I adore: Ritz and Triscuits. Both are delicious with a slice of cheese on top, but they’re also very good for stuffings or dropped in steaming bowls of soup. The one thing I’d never considered using them for, though, was to top my casseroles. If I’m going to top my casseroles with something, it’s usually breadcrumbs. But when Taste of Home recommended the alternative use for the snack, I was so intrigued I just had to try it. Not only did the cracker give the casserole an extra kick of flavor, it gave it a nice crunch as well. The casserole was so tasty in fact, that I will definitely top more of them with this crunchy tidbit.
Triscuit chicken casserole
- 1 (9 ounce) box Triscuit crackers
- 2 cups cooked chicken, cut into 1/2-inch cubes
- 2 cans condensed cream of chicken soup
- 1 bunch asparagus, chopped
- 3 large carrots, peeled and chopped
- 1 (8 ounce) can sliced waterchestnuts, drained
- 1/3 cup mayonnaise
- Preheat the oven to 350 degrees F. Grease a 3-quart baking dish and set aside.
- Place all the crackers in a large resealable bag. Seal the bag and crush with a rolling pin. Place two-thirds of the crushed crackers in the bottom of the baking dish. Top with the chicken. Pour the soup over the chicken and set aside.
- Combine the asparagus, carrots, water chestnuts and mayonnaise in a large bowl. Spoon into the baking dish over the chicken and soup. Top with the remaining crushed crackers and bake, uncovered, for 35 minutes, or until heated through. Serve immediately.