When I look back on my childhood, I remember one of my absolute favorite meals was chicken and rice casserole. I would get so excited whenever my mom made it because it’s so creamy and cheesy, and who doesn’t love a good casserole? Now that I have a family of my own, I am so thankful that my super picky husband loves this dish just as much as I do. Even our 11 month old daughter can’t get enough of it! It’s so easy to make and the leftovers (if there are any) make a great lunch to take to work or school!
Start out by cooking 1 cup of rice according to package directions. You can use brown rice for a healthier version, or whatever rice your family prefers. While the rice is cooking, cover 1 pound of chicken breasts in a pot of water and bring to a boil. I usually let the chicken and rice cook while I mix up all of the other ingredients. In a large mixing bowl add 1 can of cream of chicken with herbs, 1 bag of shredded cheese (save a little for the top), a dash of buffalo sauce (optional), salt and pepper to taste. When the chicken is cooked through take it out of the pot and cube or shred (I prefer shredded) and save one cup of the broth. Add the cooked chicken, rice, and broth to your mixing bowl and mix everything together. Pour the mixture into a casserole dish and top with the remaining shredded cheese and one sleeve of crushed Ritz crackers. Cook on 350F for about 25-30 minutes and that’s it! I always add some hot sauce to my bowl once it’s served but it also tastes great as is!
Chicken and Rice Casserole
1 lb of chicken breast
1 cup of uncooked rice
1 can of cream of chicken with herbs
1 bag of shredded cheese
1 cup of chicken broth
1 sleeve of Ritz crackers crushed
- Preheat oven to 350F. Cook rice according to package directions and boil chicken.
- Add cream of chicken, cheese, cooked rice, shredded chicken, chicken broth, buffalo sauce (optional), salt and pepper to taste to a large mixing bowl and mix until combined.
- Pour mixture into a casserole dish and top with shredded cheese and crushed crackers. Bake for 25-30 min.