How to Make Chicken Casserole | Chicken Recipe | Allrecipes.com

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa adds protein, while bulgur is often less expensive.

Place 4 skinless bone-in chicken breast halves in a large stock pot.

Chop 2 stalks of celery into thirds and add to the pot.

Season with 1/2 teaspoon of salt and 1/8 teaspoon of pepper.

Add enough water to cover the chicken and bring to a boil.

Cover the pot and reduce heat to medium-low, cooking for about 35 minutes.

Remove the chicken from the pot and place it on a plate to cool.

Reserve 1 cup of the broth for later use.

Remove the meat from the bones and cut into bite-sized pieces.

Preheat the oven to 350°F (175°C).

In a large bowl, add 6 ounces of sour cream, 2 cans of condensed cream of chicken soup, and the reserved cup of broth.

Add 1/4 teaspoon of celery salt, 1/8 teaspoon of onion powder, and 1/4 teaspoon of garlic powder, along with salt and pepper to taste.

Stir the sauce together until smooth.

Add the chicken and 1 cup of cooked rice, stirring until evenly coated.

Spoon the mixture into a 9x13 casserole dish and set aside.

In a small saucepan, melt 1/2 cup of butter or margarine.

Place 2 sleeves of buttery round crackers into a resealable bag and crush them into about 2 cups of crumbs using a rolling pin, leaving some small chunks.

Pour the melted butter into the bag with the crumbs and shake to combine.

Sprinkle the cracker mixture evenly on top of the casserole.

Bake in the oven for 30 to 35 minutes until bubbling and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens