Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cooked and shredded
  • 1 tbsp (15ml) olive oil or vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup (200g) uncooked long-grain white rice
  • 2 cups (475 ml) chicken broth
  • 1 medium onion, chopped (about 1 cup/150g)
  • 2 celery stalks, chopped (about 1 cup/120g)
  • 1 cup (100g) frozen peas
  • 1 cup (100g) sliced mushrooms (optional)
  • 2 cans (10.75 oz/305g each) cream of chicken soup
  • 1/2 cup (120ml) milk or half-and-half
  • 1/4 cup (55g) sour cream (optional)
  • 1/4 cup (60g) mayonnaise
  • 1/2 cup (50g) shredded cheddar cheese
  • 1/4 cup (30g) crushed Ritz crackers
  • 2 tbsp (30g) melted butter

Instructions:

  1. Combine rice and chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
  2. While the rice cooks, heat oil in a large skillet. Add onion and celery and cook until softened, about 5 minutes. Add mushrooms (if using) and cook until softened. Season with salt and pepper.
  3. If using leftover cooked chicken, shred or dice and set aside. Alternatively, sauté chicken breasts in a pan until cooked through, then shred.
  4. In a large mixing bowl, combine cream of chicken soup, milk (or half-and-half), sour cream (if using), and mayonnaise. Mix well.
  5. Add the cooked rice, sautéed vegetables, and shredded chicken to the creamy sauce. Stir to combine everything evenly. Gently fold in the frozen peas.
  6. Pour the mixture into the prepared baking dish, spreading it evenly.
  7. Sprinkle shredded cheese evenly over the casserole. Then, combine crushed Ritz crackers and melted butter in a small bowl. Sprinkle the cracker mixture over the cheese.
  8. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
  9. Let the casserole cool for 5-10 minutes before serving.