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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Chicken And Rice Casserole Recipe

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This recipe for Creamy Chicken And Rice Casserole is from Our Family Recipes, 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:  
2 chicken breasts, cooked and shredded or cubed (about 2 cups)
6 oz frozen mirepoix (optional)
1 cans Campbell's cream of chicken soup
1 cups Minute, or quick cooking rice (Uncooked)
1 cups chicken broth
1/2 cup sour cream
1 sleeve Ritz crackers, crushed
1/4 cup salted butter
Directions:
Directions:
Preheat the oven to 350F.

Sauté vegetables until soft (if using).

In a large bowl, mix cream of chicken soup, cubed chicken, vegetable mix (if using), uncooked rice, chicken broth and sour cream together until everything is incorporated.

Spread the mixture into a greased 8x8 baking dish or casserole dish.

Pour the Ritz crackers into a zip top bag and roll over them with a rolling pin. Open the bag and pour in butter, reclose and shake it around until the cracker crumbs are evenly coated in the butter.

Spread the cracker mixture over the top of the casserole, then place in the middle rack of the oven and bake for 40 minutes, or until the crackers are golden and the rice is tender.
Personal Notes:
Personal Notes:
Leftover turkey or a purchased rotisserie chicken can be used.

This recipe can be doubled and baked in a 9x13 dish.

 

 

 

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