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Chicken~N~Rice by moo
4 cups cooked chicken, diced
3 cups chicken broth
8 oz. sour cream
2 cups Minute Rice
2 cans 'cream of soups' (chicken or mushroom or a combo of both)
1 medium, sauteed onion (optional)
2 tubes crushed Ritz crackers
1 stick melted butter (optional, don't think it needs it, or that much anyway!)
Cook the chicken, when cooled debone and dice. Mix with the broth, rice, soups and sour cream. Add sauteed onion, if using. Mix well. Place in a greased 9x13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.
~~~NOTE~~~ I will often buy breasts when they are on sale and cook, freezing them in the 4 cup portions with 3 cups of broth. Saves time! If not, I will just cook a whole chicken!
This has so many variations that members here have tried. I have even used canned chicken in the past. This is one of those great starter recipes that you can jazz up a million ways.
I will have to say, in its original form, it is comfort food at its best. I have taken it to many a funeral dinner, or to families needing a meal, and it is always well received.
4 cups cooked chicken, diced
3 cups chicken broth
8 oz. sour cream
2 cups Minute Rice
2 cans 'cream of soups' (chicken or mushroom or a combo of both)
1 medium, sauteed onion (optional)
2 tubes crushed Ritz crackers
1 stick melted butter (optional, don't think it needs it, or that much anyway!)
Cook the chicken, when cooled debone and dice. Mix with the broth, rice, soups and sour cream. Add sauteed onion, if using. Mix well. Place in a greased 9x13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.
~~~NOTE~~~ I will often buy breasts when they are on sale and cook, freezing them in the 4 cup portions with 3 cups of broth. Saves time! If not, I will just cook a whole chicken!
This has so many variations that members here have tried. I have even used canned chicken in the past. This is one of those great starter recipes that you can jazz up a million ways.
I will have to say, in its original form, it is comfort food at its best. I have taken it to many a funeral dinner, or to families needing a meal, and it is always well received.
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