okay, friends. i have noticed lately that ALL my posts are about recipes. HA! i can’t let the desire for variety keep me from sharing this delicious treat we had last night. it was like a big casserole dish of comfort food goodness.
my sister and brother in law, mary and jason, came over with my amazing niece, issy, along with some of our newer friends, tristan and melissa. so with six of us eating i needed something that would feed us all in a big dish, since our guests were providing salad and dessert.
another one of teresa’s amazing recipes surely did the trick! i made a few alterations (her recipe calls for pasta but i used rice instead. it also calls for poppy seeds, but since i had a guest who couldn’t have them, they were omitted). here’s the altered recipe.
1 box instant white rice
2 pkgs chicken breast chunks, boneless
1 can cream of mushroom soup
1 can cream of chicken soup
8 ounces of sour cream
1 sleeve of crushed ritz crackers
1 stick of melted butter
bake the chicken for 30 minutes, in a little bit of olive oil, about 1/4 c of water and a little salt and pepper, on 350 for about 35 minutes. while this is in the oven, prepare the rice according to the directions, and pour rice, the two cans of soup, and sour cream into a large bowl. when the chicken is done baking, cut the pieces into bite sized, and add to the bowl. stir well, and put in a large 9×13 baking dish.
at this point, the dish can be frozen for future use, or refrigerated for a day or so if you are making things in advance.
when you’re ready to bake, heat your oven to 350. crush up one sleeve of ritz crackers and mix with a stick of melted butter. pour cracker/butter mixture on top of your casserole and bake for about 30 minutes, or until bubbly.
we licked the bowl and serving spoon clean…it was so delicious! i hope you enjoy this, too!