Description
Chicken, soup, rice and sour cream make a meal everyone likes. The first time I made this we had company for dinner. Everyone had second helpings.
Ingredients
- 4 skinless, bone-in chicken breast halves
- 2 stalks celery, cut into thirds
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup cooked rice
- 6 ounces sour cream
- 2 (10.5 ounce) cans condensed cream of chicken soup
- ¼ teaspoon celery salt
- ⅛ teaspoon onion powder
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 2 cups crushed buttery round crackers
- ½ cup butter or margarine, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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
- remove meat from bones
- and cut into bite-size pieces.
- 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 9×13 inch casserole dish. In a resealable bag
- shake together crushed crackers and melted butter. Sprinkle crackers over the top.
- Bake in preheated oven for 30 to 35 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 8