Description
A comforting and easy-to-make chicken rice casserole using Campbell’s Cream of Mushroom Soup, tender chicken, and fluffy rice baked to perfection.
Ingredients
2 cups cooked white rice
3 cups cooked chicken, shredded or diced
1 can (10.5 ounces) Campbell’s Cream of Mushroom Soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup frozen peas, thawed
1/2 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, cooked chicken, Campbell’s Cream of Mushroom Soup, sour cream, milk, shredded cheddar cheese, chopped onion, chopped celery, garlic powder, black pepper, salt, and thawed peas. Mix well until all ingredients are evenly incorporated.
Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
In a small bowl, combine the crushed buttery crackers with melted butter. Sprinkle this mixture evenly over the top of the casserole.
Bake uncovered in the preheated oven for 40 to 45 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes