Description
This creamy chicken and rice casserole is comforting and easy to make, perfect for a weeknight dinner.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (cooked and diced)
- 1 can cream of chicken soup (10 ounce can)
- 1 ½ cups sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced garlic
- 1 Tablespoon lemon juice
- 2 cups Ritz crackers (crushed)
- 1 Tablespoon poppy seeds
- ½ cup butter (melted)
- 2 cups white rice (cooked)
Instructions
- Preheat oven to 350℉.
- Mix together diced chicken, soup and sour cream in a large bowl.
- Add in Worcestershire sauce, garlic, and lemon juice.
- In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
- Spray a 9×13-inch baking pan with nonstick cooking spray.
- Spread chicken mixture on the bottom and top with cracker mixture.
- Cover pan with foil and bake for 15 minutes.
- Remove foil and bake for 15 more minutes.
- Serve over cooked rice.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add vegetables like broccoli or peas for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg