Delicious Chicken Casserole Recipe - Allrecipes.com
Delicious Chicken Casserole Recipe
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Delicious Chicken Casserole
Turn chicken, soup, and sour cream into a crowd-pleasing casserole. See more
  • READY IN hrs

Delicious Chicken Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 30 to 35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 01, 2006

Awesome Casserole. I made this for two different families last week and for ourselves. It got rave reviews, even one 7 year old who doesn't eat anything mixed together! I followed some other reviewers advice and changed it in the following ways: I used 4 boneless skinless breasts and boiled them in plain water. Instead of the homemade broth, I used 1-2 cup chicken broth. I used a Tbsp dried chopped onion instead of onion powder, one can of cream of chicken soup and one can of cream of broccoli. I also added about 2 cups of frozen broccoli florets. I omitted the celery and replaced it with 1/2 tsp celery seed. I varied one batch with jasmine rice instead of plain rice too (it turned out great and gave me an idea for a curry version of this recipe... I will post once I try and figure it out!). This is a great recipe and I will definately make it again, and again (good for potlucks too).

 
Most Helpful Critical Review
Oct 09, 2005

This recipe was just ok. I will try it again with some modification. I will skip making the stock and just cut up cooked chicken. I will use chicken broth in place of it and cut it down to 1/2c. or less (to runny with 1 c.). It needs some crunch so I will but some celery/onion/almonds to it.

 
Jul 03, 2008

This is pretty good, and my family really enjoys it. I've made it several times because it gets rave reviews. However, I gave it four stars instead of five because I made a few changes. I only use two to three chicken breasts and don't make my own homemade broth. I also use two cups of rice (brown rice, which I cooked in store-bought chicken broth instead of adding broth to the mixture), one can of cream of chicken and one of cream of celery, 1/2 tsp of garlic powder, 1 tablespoon of dried minced onion instead of the onion powder, and I added about 1 1/2 to 2 cups of chopped broccoli. I also mixed a cup of sharp cheddar in with the rest of the ingredients and then topped the whole thing with another cup of cheddar and the crushed crackers. I skipped adding the butter to the crackers. It turned out pretty darn good, and my whole family enjoyed it. It was also pretty easy to make, and is fairly easy to adjust to suit your tastes so I'd definitely recommend it.

 
Jan 30, 2007

Really good comfort food. I followed the recipe. I agree with other reviewers that it needs more rice. I was happy that I was able to freeze some of the chicken broth. Way better than canned!

 
Oct 10, 2007

I took the advice of: irenemua. "I use 2 boneless chicken breasts, 1 can or cream of chicken and 1 can or broccoli and cheese condensed soups, no celery salt, and add in a small bag of defrosted frozen broccoli florets. I also just sprinkle Ritz crackers on top without dredging in butter and sprinkle shredded Cheddar into the mixture before baking. Bravo!" And it was REALLY good.

 
Apr 12, 2007

This is absolutely delicious. Everyone I have ever served it to has loved it. I use 2 boneless chicken breasts, 1 can or cream of chicken and 1 can or broccoli and cheese condensed soups, no celery salt, and add in a small bag of defrosted frozen broccoli florets. I also just sprinkle ritz crackers on top without dredging in butter and sprinkle shredded cheddar into the mixture before baking. Bravo!

 
Sep 21, 2007

Absolutely loved it! I did add a second cup of cooked rice and a bit of cheddar cheese on top but other than that, didn't change a thing. Everyone had second helpings - that cracker topping was really good. Not a low fat recipe, but a nice treat every now and then -definitely a keeper!

 
Jul 21, 2007

I made this skipping the broth step only because I just don’t have that much time on a weeknight. I just used store bought broth and skinless boneless chicken breast. I cut up and fried the chicken in some olive oil before adding it. I also used one can cream of chicken and one can cream of broccoli cheese (that is what I had). I added two cups of shredded sharp cheddar cheese. I thought it turned out okay. Then yesterday when I was ready to eat the left overs, I scraped of most of the crackers (so it wouldn’t get too mushy), put it in the microwave warmed it just enough to be able to stir it. I added ¾ a can of mushroom soup, another six oz of sour crm, and about ¼ cup of chicken broth, mixed it all together again and put new crackers on top. I put it back into a smaller casserole dish. And the left overs (about half the 9 X 13) turned out awesome. It was so better then the first day. I will definitely make this again. I plan on making it on the weekend with the homemade broth. But don’t pass this recipe just because of the time to make the homemade broth. It is worth it if you use the store bought broth.

 

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Nutrition

  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 996 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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