Creamy Chicken and Rice Casserole Bake

Name: Creamy Chicken and Rice Casserole Bake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.13 tsp Black Pepper; 0.5 cup Butter; 2 cups Butter Cracker; 2 stalk Celery; 0.25 tsp Celery Salt; 4 whole Chicken Breast; 2 whole Cream of Chicken Soup; 0.25 tsp Garlic Powder; 0.13 tsp Onion Powder; 1 cup Rice; 0.5 tsp Salt; 1 dash Salt & Pepper; 6 oz Sour Cream

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

Creamy Chicken and Rice Casserole Bake layers tender chicken and fluffy rice in a rich, tangy sauce made from cream of chicken soup and sour cream. A golden, buttery cracker topping adds a crunchy contrast that makes each bite comforting and satisfying. Perfect for a weeknight dinner or a bring-along to potlucks, it’s a cozy classic the whole table will enjoy.

Prep15 mins
Cook1 hr 15 mins
Serves8
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Set a 9x13-inch casserole dish aside.
2

Combine chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and enough water to cover in a large saucepan; bring to a boil.
3

Cover, reduce the heat to medium-low, and simmer for 35 minutes.
4

Drain, reserving 1 cup of the liquid. Let the chicken cool, remove the meat from the bones, and cut it into bite-size pieces; discard the bones.
5

Combine soup, the reserved 1 cup cooking liquid, sour cream, celery salt, garlic powder, and onion powder; season with salt and black pepper.
6

Stir in the cooked chicken and rice; spoon into the casserole dish.
7

Shake the crushed crackers and melted butter together in a resealable plastic bag; sprinkle over the casserole.
8

Bake in the preheated oven for 30 to 35 minutes.