So, here’s my plan for getting this on the table lickity split. I cook my chicken (4 half breasts) the night before so it was ready to go. When I started dinner, I put the brown rice on first, because it always seems to take forever and my family likes it cooked longer than the suggested 40 minutes. Then, since my chicken is already cooked, it simply requires a quick chop. The sauce and fabulous buttery cracker topping takes about 5 minutes to put together. A quick 30-40 minutes in a preheated oven and dinners is on! Oh, and by now, my rice is ready too!
My photos don’t do justice to this wonderful chicken casserole recipe. Sorry. Hopefully, next time I make this, the fam wont be banging their knives and forks on the table chanting, “We want dinner, We want dinner….. Yikes! As you can see, all my training in simple, basic manners has been for not!
- 5 Cups - Chicken Breast Halves, Cooked and Cubed
- 1 Cup - Sour Cream or Plain Greek Yogurt
- 2 Cans - Condensed Cream of Chicken Soup
- 1 Teaspoon - Worcestershire Sauce
- 1/2 Teaspoon - Dried Garlic Powder
- 1 Tablespoon - Fresh Lemon Juice
- 1/4 Teaspoon - Black Pepper
- 2 Cups (about 1 1/2 Sleeve) - Ritz Crackers, Crushed
- 1/2 Cup - Butter, Melted
- 1 Tablespoon - Poppy Seeds
- - Cooked Rice
- Preheat oven to 350 degrees.
- Place cubed chicken in a 9X13 casserole dish.
- Stir together the condensed soup and sour cream. Add the Worcestershire, garlic powder, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
- In a separate bowl, stir together the crushed crackers, melted butter and poppy seeds. Sprinkle over the chicken and sauce.
- In the preheated oven bake casserole for 30 minutes or until the top of the casserole is browned and heated through. Serve plain or over rice.