Recipe by DONNAPF1
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, bone-in chicken breast halves
celery, cut into thirds
2 (10.5 ounce) cans
condensed cream of chicken soup
salt and pepper to taste
crushed buttery round crackers
butter or margarine, melted
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).
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.
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.
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!
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Chicken Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 234
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Turn chicken, soup, and sour cream into a crowd-pleasing casserole.
This chicken and rice casserole is simple and tasty.
See how to make a super-simple, comforting winter casserole.