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Mamaw’s Chicken and Rice Casserole

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A comforting and easy chicken and rice casserole with a creamy base and a crunchy cracker topping, perfect for family dinners or potlucks.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked white rice
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1 cup crushed buttery crackers (such as Ritz)
  • 2 tablespoons melted butter

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, chopped onion, chopped celery, garlic powder, black pepper, and salt. Mix well.
  3. Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
  4. Cover the dish with aluminum foil and bake for 1 hour.
  5. While the casserole is baking, mix crushed crackers with melted butter.
  6. After 1 hour, remove the foil and sprinkle shredded cheddar cheese evenly over the casserole.
  7. Top with the buttery cracker mixture.
  8. Return to oven and bake uncovered for an additional 15-20 minutes, or until the topping is golden brown and the casserole is bubbly.
  9. Let stand for 5 minutes before serving.

Notes

For best results, use freshly cooked chicken and do not pre-cook the rice; it will cook fully in the casserole. The cracker topping adds a delightful crunch that contrasts with the creamy filling.

Nutrition

Find it online: https://www.rapidrecipes.blog/mamaw-chicken-rice-casserole/