Description
A comforting cheesy casserole with shredded chicken, rice, and crispy cracker topping.
Ingredients
Scale
- 3 cups cooked rice (white or brown)
- 4 cups shredded rotisserie chicken
- 1 (10 oz) can cream of chicken soup
- 1 (10 oz) can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 1 cup crushed Ritz crackers (or similar buttery crackers)
- 3 tablespoons butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9×13 inch baking dish and set aside.
- In a large bowl, combine the cooked rice and shredded chicken.
- In a separate medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, and black pepper until smooth.
- Pour the soup mixture over the chicken and rice. Add 1 1/2 cups of the shredded cheddar cheese. Stir until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- In a small bowl, mix the crushed crackers with the melted butter. Sprinkle this mixture evenly over the cheese.
- Bake, uncovered, for 25-30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
Notes
- This casserole can be prepared ahead of time and refrigerated before baking.
- Feel free to add vegetables like peas or corn for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg