Chicken and Rice Casserole

This casserole is the perfect comfort food; it is creamy, buttery, and it has bacon. Enough said.

Creamy Chicken and Rice

Serves 8

2 cups Chicken Broth

2 cups water

2 cups of  uncooked rice 

5 celery stalks chopped

1 purple onion diced

2 garlic cloves minced

1/2 tsp  thyme (optional)
2 bay leaves

3 cups chicken cut into bite sized pieces
1 tsp garlic powder

1 tsp kosher salt

1/2 tsp black pepper

1/2 cup milk

1 cup sour cream

4 strips of bacon chopped and fried into bits
1/2 cup shredded cheddar cheese
2 cups shredded butter crackers
1/2 stick melted butter

Bring your Chicken Broth and Water to a boil

Add your Celery, Onion, Garlic, Thyme, Bay Leaves and Rice 

Bring to a boil, cover, reduce heat to low, cook as directed on the rice package.

When rice is done remove bay leaves:

In a large mixing bowl, add Rice, Chicken, Garlic Powder, Salt, Pepper, Milk, Sour Cream, Butter and stir.

Transfer to a 9x13 inch baking dish.

Sprinkle on your bacon bits, shredded cheese and crackers.  Put the melted butter evenly over the top of the crackers. (I use a spoon)

Bake at 375 for 20 minutes or until the top is a nice golden brown.


Enjoy this Chewly Awesome dish!