"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Dill Rice Chicken Casserole Recipe

  Tried it? Rate this Recipe:


This recipe for Dill Rice Chicken Casserole, by , is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edie Ward
Added: Saturday, September 22, 2007


1&1/2 cups sour cream
1 can cream of chicken soup
2&1/2 cups cooked chicken, diced
3 cups cooked rice
1&1/4 tsp dill weed
1/4 tsp onion salt
1/4 tsp garlic salt
1 tablespoon chicken bouillion
2 cups shredded cheese, divided
1/2 cup sliced toasted almonds
1&1/2 cups Waverly butter crackers, crushed
1/2 cup butter melted

Mix together the first ten ingredients. Put in a 9x13 inch baking dish. Mix crackers, butter and almonds together, set aside. Bake at 350 for 30 minutes. Ten minutes before taking the casserole out of the oven, top with the cracker mixture.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!