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Delicious Chicken Casserole
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Creamy chicken and rice casserole with a buttery cracker crust.
Ingredients:
  • 4 skinless, bone-in chicken breast halves
  • 2 stalks celery, cut into thirds
  • 0.5 teaspoon salt
  • 0.125 teaspoon pepper
  • 1 cup cooked rice
  • 6 ounces sour cream
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 0.25 teaspoon celery salt
  • 0.125 teaspoon onion powder
  • 0.25 teaspoon garlic powder
  • salt and pepper to taste
  • 2 cups crushed buttery round crackers
  • 0.5 cup butter or margarine, melted
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • In a pot, gently simmer chicken breasts, celery, 1/2 teaspoon of salt, 1/8 teaspoon of pepper, and sufficient water to cover everything. Let it cook covered over medium-low heat for 35 minutes. Once done, strain the mixture, saving 1 cup of the liquid. Allow the chicken to cool, then debone and cut it into bite-sized pieces.
  • Combine sour cream, soup, broth, celery salt, onion powder, garlic powder, salt, and pepper in a large bowl. Add cooked rice and chicken, mixing well. Transfer mixture to a 9x13 inch casserole dish. In a resealable bag, toss crushed crackers with melted butter, then sprinkle over the top.
  • Place in a hot oven for 30-35 minutes until golden brown and cooked through.

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