Ingredients
Scale
Protein
- 2 cups shredded or cubed precooked chicken
Grains
- 1 cup Minute or quick-cooking rice (uncooked)
Dairy
- 1 cup sour cream
- 4 tablespoons butter (melted)
Soups & Broths
- 1 large can (22 oz) or 2 small cans (10.5 oz each) cream of chicken soup
- 1 cup chicken broth
Crackers
- 1 sleeve (about 30) Ritz crackers, crushed
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
- Mix wet ingredients: In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, and uncooked quick-cooking rice. Stir until well blended.
- Add chicken: Fold the shredded or cubed precooked chicken into the mixture, ensuring it’s evenly distributed.
- Transfer to baking dish: Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Prepare cracker topping: In a separate bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are well coated.
- Add topping: Sprinkle the buttery cracker mixture evenly over the top of the casserole.
- Bake: Place the dish in the preheated oven and bake uncovered for 30-35 minutes, or until the top is golden brown and the edges are bubbly.
- Cool and serve: Remove from the oven and let it sit for a few minutes before serving to allow the casserole to set.
Notes
- Ensure you use quick-cooking rice; regular rice will not cook properly in this recipe.
- Leftover or rotisserie chicken works well and adds convenience.
- Crush Ritz crackers by hand for a rustic topping texture.
- Let the casserole rest before serving to achieve the best consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 410
- Sugar: 2g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 85mg