My Husband Said This is the Best Chicken Casserole I’ve Ever Made
I was making our family’s weekly meal plan the other day and wrote down chicken casserole with broccoli and parmesan truffle bread for Monday. I have made chicken casserole a hundred times, but wanted to change things up a bit this time.
Every time I make it, I always kind of combine a few recipes I’ve found on the web, and I think I finally came up with my own recipe that our family likes best. The only problem is, I haven’t ever written it down to remember it for later. Until now!
When I made this the other night, PJ immediately said it was his favorite chicken casserole I’ve ever made. Is there a higher compliment than that? Since it got his seal of approval, I thought it only appropriate to share it with you.
Here’s what you’re going to need:
Ingredients:
2 cups instant white rice
2 chicken breasts
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of chicken soup
2 cups of water
1/2 white onion, chopped
4 tbs olive oil
1 Hidden Valley Ranch Seasoning packet
1 stick of butter
2 sleeves of Ritz crackers
1/4 cup of chives, chopped
Garlic powder
Onion powder
Salt and fresh ground pepper to taste
Directions:
Preheat oven to 400 degrees.
Pour 2 cups of water into pan on medium to high heat. Bring water to a boil and pour 2 cups of instant white rice. Cover for 5 minutes. Set aside.
Then, butterfly chicken breast. Season to taste with garlic powder, onion powder, salt and pepper.
Pour 2 tbs of olive oil into nonstick pan and cook chicken, about 5 minutes on each side. Side note: I cooked ours longer because PJ likes his chicken kind of overcooked and crispy, and poured a about 1/4 cup of water into the pan to give it more of a blackened vibe.
While the chicken cooks, chop onions and chives.
Once the chicken is done, remove from pan and set aside. Pour 2 tbs of olive oil into the same pan cook onions and chives on medium heat, about 5 minutes.
Shred the chicken and place into a large bowl.
Then, stir rice, cream of chicken soup, cream of mushroom soup, onions, chives, and ranch packet into the large bowl with the chicken.
Grease the sides and bottom of a large pan with butter and pour the mixture into the pan.
Meanwhile, melt the stick of butter in a large microwave-safe bowl. Crush up the Ritz crackers in the packet and pour them into the butter and mix well. Pour the crackers and butter mixture evenly over the top of the casserole.
Cook the casserole in the oven for 20-25 minutes or until the Ritz crackers turn golden brown on top.
Enjoy!!
