Rating: 4.34 stars
556 Ratings
  • 5 star values: 299
  • 4 star values: 177
  • 3 star values: 53
  • 2 star values: 20
  • 1 star values: 7

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.

Recipe Summary test

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • Bake in preheated oven for 30 to 35 minutes.

Nutrition Facts

385 calories; protein 16.3g; carbohydrates 21.1g; fat 26g; cholesterol 79.4mg; sodium 967.3mg. Full Nutrition
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