Chicken, soup, rice and sour cream make a meal everyone likes. The first time I made this we had company for dinner. Everyone had second helpings.
Ingredients
- skinless, bone-in chicken breast halves: 4 piece
- stalks celery, cut into thirds: 2 piece
- salt: 0.5 tsp
- pepper: 0.125 tsp
- rice: 1 cup (cooked)
- ounces sour cream: 6 piece
- condensed cream of chicken soup: 2 cans (10.5 ounce cans)
- celery salt: 0.25 tsp
- onion powder: 0.125 tsp
- garlic powder: 0.25 tsp
- salt and pepper: (to taste)
- buttery round crackers: 2 cups (crushed)
- butter or margarine: 0.5 cup (melted)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces.
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In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
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Bake in preheated oven for 30 to 35 minutes.
