Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, mix cream of chicken soup, cream of celery soup, and sour cream until smooth.
- Fold in onion, garlic, thyme, parsley, salt, and pepper.
- Add uncooked rice, chicken broth, chicken, and vegetables. Mix well.
- Pour mixture into baking dish and spread evenly.
- In a separate bowl, combine crushed crackers, melted butter, and ½ cup shredded cheese.
- Sprinkle topping over casserole and add remaining cheese.
- Cover with foil and bake 30 minutes, then uncover and bake another 15 minutes until golden.
- Let rest 5-10 minutes before serving.
Nutrition
Notes
Use uncooked rice for best results. Let dairy ingredients come to room temperature for smoother blending. Allow the dish to rest before serving to enhance texture and flavor.