This delicious casserole is comfort food plain and simple. Shredded chicken is mixed in a creamy sauce and then layered over tender white rice. A crispy butter cracker and poppy seed topping is sprinkled over the top that really sends this casserole over the top. The combination is wonderful! My family absolutely loved it and asked I make it again very soon. Have to say I love it when that happens, don’t you?
Hope some of you put in on your list soon! Everybody needs a good go to casserole recipe, am I right?
Let me show you how to make it happen!
1. Place 4 chicken breasts into a large deep skillet and pour water over the top. Chop 1 onion and add it to the pot. Sprinkle 1 tsp chicken bullion and a bit of salt and pepper into the pan. Bring it to a boil and reduce the heat to a high simmer. Allow the chicken to cook through, then drain the liquid from the pan and shred the chicken with two forks. Should only take about 20 minutes. If you don’t want to cook your own chicken, you could use a lovely Rotisserie Chicken. You’ll need 5 C of cooked chicken, total.
2. Preheat your oven to 350 degrees.
3. Spray a 9×13 pan with cooking spray and spread 3 C cooked rice over the bottom of the pan. If your rice is cold, heat it in the microwave for just a bit, it will spread out more easily for you.
4. In a large bowl combine 1 C sour cream, 2 (10.5 ounce) cans cream of chicken soup, 1 Tb Worcestershire sauce, 1/2 tsp onion salt and 1/4 tsp cracked pepper. Add the 5 cups of shredded chicken and stir to combine.
5. Carefully spread the chicken mixture over the top of the rice.
6. Place 2 sleeves of ritz crackers into a gallon sized ziploc bag. Seal the bag tightly and crush the crackers into crumbs with a rolling-pin. You need 2 cups of crumbs total.
7. Melt 1/2 C butter and pour it into the bag. Add 1 Tb poppy seeds and stir it well to combine.
8. Sprinkle the cracker mixture out evenly over the top of the chicken.
9. Bake for 20 minutes, or until the casserole has heated through and the topping is golden and crispy.
Serve and enjoy!
Here’s the handy printable…
Recipe adapted from Allrecipes and The Girl Who Ate Everything