Delicious Chicken Casserole
Description
Chicken and rice combine with cream of chicken soup and sour cream in this crowd-pleasing casserole topped with a buttery cracker crust.
Ingredients
•
4 skinless, bone-in chicken breast halves
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2 stalks celery, cut into thirds
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1/2 teaspoon salt
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1/8 teaspoon pepper
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2 (10 1/2 ounce) cans condensed cream of chicken soup
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6 ounces sour cream
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1/4 teaspoon celery salt
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1/4 teaspoon garlic powder
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1/8 teaspoon onion powder
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salt and pepper to taste
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1 cup cooked rice
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2 cups crushed buttery round crackers
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1/2 cup butter or margarine, melted
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Set a 9x13-inch casserole dish aside.
2
Combine chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and enough water to cover in a large saucepan; bring to a boil. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces; discard bones.
3
Combine soup, reserved 1 cup cooking liquid, sour cream, celery salt, garlic powder, and onion powder; season with salt and black pepper. Stir in cooked chicken and rice; spoon into casserole dish.
4
Shake crushed crackers and melted butter together in a resealable plastic bag; sprinkle over casserole.
5
Bake in the preheated oven for 30 to 35 minutes.