Prep Time::15 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 30 mins
Servings::8
Ingredients
4 skinless, bone-in chicken breasts
2 stalks celery, cut into thirds
½ teaspoon salt
⅛ teaspoon ground black pepper
2 (10.5 ounce) cans condensed cream of chicken soup
6 ounces sour cream
¼ teaspoon celery salt
¼ teaspoon garlic powder
⅛ teaspoon onion powder
salt and ground black pepper to taste
1 cup cooked rice
2 cups crushed buttery round crackers
½ cup butter or margarine, melted
Directions
Preheat the oven to 350 degrees F (175 degrees C). Set a 9×13-inch casserole dish aside.
Combine chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and enough water to cover in a large saucepan; bring to a boil. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces; discard bones.
Combine soup, reserved 1 cup cooking liquid, sour cream, celery salt, garlic powder, and onion powder; season with salt and black pepper. Stir in cooked chicken and rice; spoon into casserole dish.
Shake crushed crackers and melted butter together in a resealable plastic bag; sprinkle over casserole.
Bake in the preheated oven for 30 to 35 minutes.