This is another delicious recipe that we enjoy during the week because its quite easy to assemble. As always I make some changes to mine and deviate from the recipe just a tad. I only use two chicken breasts and I find that that is plenty, but I use two cups of uncooked rice in order to fill the bottom of the casserole dish.
I also like added some chopped steamed broccoli to the mix. It's just the kind you can steam in the microwave inside the bag-then chopped into finer pieces because broccoli is not my favorite.
There you have it. A quick dinner for weeknights that will leave you with plenty of left overs.
I also like added some chopped steamed broccoli to the mix. It's just the kind you can steam in the microwave inside the bag-then chopped into finer pieces because broccoli is not my favorite.
There you have it. A quick dinner for weeknights that will leave you with plenty of left overs.
4 cooked and shredded chicken breasts
1½ sticks butter
2 cans cream of mushroom soup
2 tablespoons poppy seeds
1 ½ stacks of Ritz crackers, crushed
8 oz sour cream
2 cups cooked rice-cook in chicken broth or use rice pilaf
from box
Salt and pepper to taste
Directions:
1. Melt butter and add Ritz crackers
2. Layer chicken, soup, poppy seeds, salt, pepper and sour
cream over the rice in a casserole pan
3. Spread cracker mix on top and bake at 350° for 35-45
minutes or until bubbly.
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