Description
This comforting Chicken Rice Casserole combines tender shredded chicken with creamy soup, sour cream, and quick-cooking rice, all topped with a buttery, crispy Ritz cracker crust. Baked to golden perfection, this easy casserole is a hearty and satisfying meal perfect for weeknight dinners or family gatherings.
Ingredients
Scale
Chicken and Casserole Base
- 3 chicken breasts (cooked and shredded or cubed, about 4 cups)
- 2 cans Campbell’s cream of chicken soup (or 1 large can)
- 2 cups Minute rice (or quick cooking rice, uncooked)
- 2 cups chicken broth
- 1 cup sour cream
Topping
- 2 sleeves Ritz crackers (crushed)
- 1/2 cup salted butter (softened)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Ingredients: In a large bowl, combine the cream of chicken soup, cooked shredded or cubed chicken breast, uncooked rice, chicken broth, and sour cream. Stir thoroughly until all ingredients are well incorporated.
- Prepare the Baking Dish: Spread the mixture evenly into a 9×13 inch baking dish, ensuring a uniform layer for even cooking.
- Crush Crackers: Place Ritz crackers into a sealable plastic bag and crush them finely using a rolling pin until you have fine crumbs.
- Butter the Crumbs: Add the softened salted butter into the bag with the crushed crackers, reseal the bag, and shake vigorously to coat the crumbs evenly with butter.
- Top the Casserole: Evenly spread the buttered cracker crumbs over the top of the casserole mixture in the baking dish.
- Bake: Place the casserole on the middle rack of the preheated oven. Bake for 40 minutes or until the cracker topping is golden brown and crispy and the rice is tender.
- Serve: Remove the casserole from the oven and let it rest for a few minutes before serving. Enjoy your hearty and creamy Chicken Rice Casserole!
Notes
- Make sure the chicken is fully cooked before adding it to the casserole mixture.
- You can substitute cream of chicken soup with cream of mushroom or celery soup for a different flavor.
- Minute rice cooks quickly and works best, but you can use any quick-cooking rice.
- For a lighter version, consider using reduced-fat sour cream and butter.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
