Ingredients:

  • 700g cooked chicken breast, shredded
  • 300ml condensed cream of chicken soup
  • 240g full-fat sour cream
  • 5g garlic powder
  • 2g onion powder
  • 2g black pepper
  • 150g frozen peas and carrots, thawed
  • 400g cooked long-grain white rice
  • 150g Ritz Crackers, crushed
  • 115g unsalted butter, melted
  • 1g dried parsley

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, garlic powder, onion powder, and black pepper until smooth.
  3. Fold the shredded chicken and the thawed peas and carrots into the creamy binder until evenly coated.
  4. Spread the cooked rice in an even layer across the bottom of the prepared baking dish.
  5. Pour the chicken and sauce mixture over the rice layer, smoothing the top with a spatula.
  6. In a separate bowl, toss the crushed Ritz crackers with the melted butter and dried parsley until the crumbs are thoroughly coated.
  7. Sprinkle the cracker mixture evenly over the casserole.
  8. Bake for 30 minutes until the sauce is bubbling and the crust has achieved a deep golden brown color.