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"Hunger is the best sauce in the world."--Cervantes

Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from Maus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
2 stalks celery, cut into thirds
1/2 tsp salt
1/8 tsp pepper
1 cup rice, cooked
6 oz sour cream
2 (10.5 oz) cans condensed cream of chicken soup
1/4 tsp celery salt
1/8 tsp onion powder
1/4 tsp garlic powder
salt and pepper to taste
2 cups crushed Ritz crackers
1/2 cup butter, melted
Directions:
Directions:
1. Preheat oven to 350 degrees F

2. Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, and cut into bite-size pieces.

3. In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.

4. Bake in preheated oven for 30 to 35 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr, 30 mins

 

 

 

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