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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.



  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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