Sookie's Chicken Casserole
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Serves: 6-8
 
A lightened up version of creamy, hearty, stick-to-your ribs chicken and rice casserole topped with a buttery cracker crust.
Ingredients
  • nonstick cooking spray
  • 4 boneless skinless chicken breasts, poached and shredded (see note)
  • 8 ounces sour cream (I used light)
  • 1 (10 ounce) can of cream of chicken soup (reduced fat, low sodium)
  • 1 (10 ounce) can of cream of celery soup (reduced fat, low sodium)
  • 1 tablespoon poppy seeds
  • 2 cups of cooked rice (I opted for brown)
  • 1 sleeve of Ritz Crackers, crushed (I used reduced fat)
  • 2 tablespoons butter, melted
Instructions
  1. Preheat the oven to 350 and spray a 9X13 baking dish with the nonstick cooking spray.
  2. In a large bowl stir together the cooked chicken, sour cream, both soups, and poppy seeds. Then stir in the rice.
  3. Spread the casserole mixture evenly in the prepared baking dish.
  4. Combine the crushed Ritz crackers with the melted butter and then cover the chicken mixture with the buttery cracker crumbs.
  5. Bake for about 30 minutes, until the casserole is bubbly and the cracker topping is toasty.
  6. Serve warm.
Notes
#1- To poach the chicken, place it in a medium saucepan and cover it + 1 inch of water. Bring it to a boil and reduce the heat just a little. Continue to cook the chicken at a low boil for 15-20 minutes (time will vary depending on the size of your chicken pieces). The chicken should reach an internal temp of at least 165. Or just cut it and make sure the juices run clear. You CAN use breasts WITH the bones and skin. If this is your choice, salt and pepper the water before cooking and when you're done save the resulting stock for something!
#2- If you want to take this a from-scratch step further, try my Homemade Cream of Mushroom Soup recipe in place of the cream of celery! (it is included in the middle of the broccoli casserole recipe)
Recipe by Sugar Dish Me at https://www.sugardishme.com/sookies-chicken-casserole/