Submitted by Jolene Henderson, Lebanon, Mo.
INGREDIENTS:
2 skinless chicken breasts
1/4 tsp salt
1/8 tsp pepper
1/2 C cooked rice
3 ounces sour cream
1 can cream of chicken soup (10.5 ounces)
1/8 tsp garlic powder
1/8 tsp celery salt (can use chopped celery)
1/8 tsp onion powder (can use chopped onion)
1 C crushed Ritz crackers
1/4 C butter or margarine, melted
Salt and pepper to taste
DIRECTIONS:
Bring to a boil the chicken breasts, salt, pepper and enough water to cover. Cover and reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1/2 C of liquid. Cool chicken and cut into bite-sized pieces. In a large bowl, stir together sour cream, soup broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooled rice and chicken. Spoon into an 8-by-8 casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle onto casserole and bake at 350 degrees for 30 to 35 minutes.
