Today's recipe is from an old friend of my family - the first time I ever had it was at her house. Her daughter is now my parents' neighbor, and shared the recipe with them many years ago. I had copied into my recipe book back in college, and I think I made it one time when I got the recipe. I hadn't touched until the end of 2009 when I was thumbing through the recipes I had wanting to try something new. We've (read: I've) made it several times since then, and it's one of the husband's new favorites. It's a yummy, creamy, reminds-me-of-home-cooking dish that I know you'll enjoy!
Chicken and Yellow Rice Casserole
Ingredients:
4 skinless, boneless chicken breasts
1 small package yellow rice
1 can cream of chicken soup
8 oz. sour cream
1/2 cup chicken broth
Ritz cracker crumbs
Prepare rice according to package directions. Let cool for 20 minutes.
Cook chicken breasts for 10-12 minutes in boiling water.
Let cool and pat dry. (This may be the grossest picture I've ever taken - YUCK!)
Spread rice in even layer in bottom of large casserole dish sprayed with Pam.
Shred chicken breasts with fork. If you haven't done this before, it's easy - just use the fork like a rake and go with the grain of the chicken. If it's been boiled long enough, it should just fall apart as you are scraping it.
Spread shredded chicken in even layer over the yellow rice.
Mix together cream of chicken soup, sour cream, and chicken broth with a wire whisk.
Pour sauce over chicken layer. Smooth into nooks and crannies.
Put one sleeve of Ritz crackers in a Ziploc bag and seal well.
Crush crackers into oblivion little pieces. Stop before they are too finely crushed.
Cover entire casserole with Ritz cracker crumbs.
Cook for 45 minutes at 350 degrees.
Enjoy!
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