Another chicken dish?! SURPRISE! Sorry carnivores, I am not a huge meat eater. But I do love comfort foods!
Tonight, I am making Chicken and Rice Casserole. Yummy yum! My mom has made this my entire life, so I stole it from her! (No shame!) My favorite thing about this is that you can freeze it. So on a day you don’t feel like cooking, just thaw it out, and you have a great dinner. Oh, and it requires little effort, like most of what I make! 🙂
Ingredients you will need:
- 1 Lb. Chicken Breast, boiled and diced
- 1 Box (4 bags) Boil-in-the-Bag Rice (I use brown, but white is fine)
- 2 Cans Cream of Chicken Soup
- 2 Cans Cream of Mushroom Soup
- 3-4 Stalks Celery, diced (About 1 cup) You can substitute 1 Tsp. Celery Seed if you don’t like celery.
- 2 Cups Shredded Cheddar
- 2 Sleeve Crackers
- Salt and Pepper, to taste
Chop up your celery. Boil Chicken in a pot with water, salt/pepper, and a little butter for flavor. You can leave chicken whole and boil.. but I go ahead and dice mine ahead then it only takes about 5-10 minutes to cook.
In a large bowl, mix chicken, rice, soups, celery (or celery seed), and 1/2 cup of your shredded cheese.. You can add a little milk if its too thick. Also, go ahead and crumble your sleeves of crackers. I do so in a big bowl with the bottom of a glass.
Pour mixture into a lightly greased casserole pan. Top evenly with the rest of the shredded cheese. Then top with cracker crumbs. Try and completely cover the cheese.
To get the cracker crumbs to become crispy during baking, you can pour melted butter over the top of them.. Or I just give them a good spray with cooking spray and it has the same effect with less bad stuff!
Bake at 375 degrees for about 25-35 minutes, or until crackers become golden brown.
Serve and Enjoy 🙂