This dish is a warm, hearty casserole that combines tender chicken, creamy sauces, and delightful seasonings, making it a favorite for family dinners and gatherings.
Ingredients
Scale:
2 cups cooked chicken, shredded
1 cup long-grain white rice
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup frozen mixed vegetables
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika
1 cup crushed buttery crackers
2 tablespoons melted butter
1/4 cup additional shredded cheddar cheese (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked, shredded chicken, long-grain white rice, cream of chicken soup, chicken broth, sour cream, and half of the shredded cheddar cheese. Add the frozen mixed vegetables, garlic powder, onion powder, black pepper, salt, and paprika. Stir until well combined.
Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly across the bottom.
In a separate bowl, mix the crushed buttery crackers with the melted butter until well coated. If desired, add in the additional shredded cheddar cheese for an extra cheesy topping.
Sprinkle the cracker mixture evenly over the chicken and rice mixture in the baking dish.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
Once baked, remove from the oven and let it cool for about 5-10 minutes before serving.
