Wednesday, May 1, 2013

Chicken Rice Casserole (Shirley)

1 chicken breast (cooked and chopped)
1 c rice (cooked)
1 8-oz carton sour cream
1 10-3/4 oz can cream of mushroom soup
garlic salt
1 8-oz can sliced water chestnuts (drained)
1 sleeve Ritz crackers (crushed)
1/2 stick butter (melted)

Put chicken as first layer in casserole dish. Spread rice over chicken. Mix sour cream, soup and garlic salt. Cover rice with soup mixture. Layer water chestnuts over top. Top with cracker crumbs. Pour melted butter over crumbs. Bake at 350 degrees for 30 minutes.

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