Ingredients:

  • 4 cups Cooked Chicken (approx. 1.5 lbs/680g), shredded
  • 2 cups Long-Grain White Rice (approx. 370g), uncooked and rinsed
  • 1 package (1 oz) Dry Onion Soup Mix
  • 1 can (10.5 oz) Cream of Chicken Soup
  • 1 can (10.5 oz) Cream of Mushroom Soup
  • 1 cup Whole Milk
  • 1.5 cups Low-Sodium Chicken Broth
  • 1/2 cup Sour Cream
  • 2 cups Sharp Cheddar Cheese (225g), freshly grated
  • 1 sleeve (approx. 100g) Ritz Crackers, crushed
  • 4 tbsp Unsalted Butter, melted
  • 1 tsp Smoked Paprika
  • Black pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, milk, chicken broth, sour cream, and dry onion soup mix until homogenous.
  3. Fold the uncooked rinsed rice and shredded chicken into the liquid mixture until every grain is well coated.
  4. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the grated cheddar cheese evenly over the surface.
  5. Cover the dish tightly with aluminum foil to create a steam seal. Bake for 30 minutes.
  6. While baking, combine crushed Ritz crackers, melted butter, and smoked paprika in a small bowl.
  7. Remove foil, sprinkle the cracker topping over the casserole, and bake uncovered for an additional 15 minutes until the topping is golden brown and the rice is tender.