Chicken and Rice Crunch Casserole

A filling and mouth-watering casserole. Great for feeding the whole family. Allium free, onion free, garlic free. Full of warm and buttery flavor.

Ingredients:

1. 3 raw chicken breasts (cut into cubes)

2. 3-4 cups cooked rice

3. 2 cans cream of mushroom soup 

4. 1 lb sour cream 

5. 1 lb shredded mozzarella cheese

6. One packet Ritz crackers (smashed)

7. 1/2 cup melted butter

Instructions:

1. Lay cooked rice in bottom of a casserole dish.

2. Layer the chicken on top of the rice.

3. In a separate bowl, mix together the soup, sour cream, and the cheese.

4. Layer mixture on top of the chicken.

5. In a separate bowl, mix together the crackers and the butter.

6. Layer on top of casserole.

7. Bake at 350°F for 45-60 minutes.

8. Remove from oven and let cool slightly. Serve warm to a hungry group of friends or family. Or, save leftovers for a quick meal to easily heat up.

Notes:

When scooping onto your plate, start with less than you think you will eat. It is very filling!

Great for packing up in containers to give to family members or friends who might need a meal. ♡