Submitted by Jolene Henderson, Lebanon, Mo.


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


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.


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