Sunday, November 7, 2010

Delicious Chicken Casserole

Made by Alyssa Stanley after Brecken’s birth. So yummy that Taeya & Megan each had thirds!


  • 4 skinless, bone-in chicken breast halves
  • 2 stalks celery, cut into thirds
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cooked rice
  • 6 ounces sour cream
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 2 cups crushed buttery round crackers
  • 1/2 cup butter or margarine, melted


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 30 to 35 minutes.
Notes from Alyssa: Here is the recipe. I am glad you liked it. It is my favorite. I subbed a roasted chicken for the chicken breasts just to make it faster and then just use chicken broth for the liquid. I also do 1 can of cream of mushroom and 1 can of cream of chicken.
**Recipe can be found on


Katie said...

Yum! We ALL loved this. Good with reduced fat sour cream and cream soup.

Megan said...

I made this last night and it was great! I cooked 1/2 cup of raw rice to make 1 cup of cooked rice. I found that it wasn't quite enough. I think you could easily put in 2 cups or even more rice to make the meal a little more substantial and to make it stretch a little further. The 1 cups of rice is hardly noticeable. Super delicious!

If you have a small family, split it into two dishes and freeze one. Put the buttered ritz into a ziplock bag so they don't get soggy on the frozen meal.

Sarah Kuhner said...

This is a really yummy recipe. We will definitely be making it again. This month in fact!

Megan @ SimplyThrifty said...

Glad you tried it and liked it. It's similar to my Chicken Main Dish which has always been my favorite but honestly, I think this is even better!