Who doesn’t love chicken and rice? My mom didn’t cook a lot of southern food growing up, but I would call it a staple here in South Carolina. This version is amplified in flavor, but it still easy peasy and quick.
Cook Time: 45 minutes
Serves: 8
Ingredients:
-1/2 stick of butter
-2 cups ritz cracker crumbs
-One rotisserie chicken, shredded
-2 cans cream mushroom
-8oz sour cream
-Salt to taste
-Paprika to taste
-1 cup shredded cheddar
-2 cups of uncooked rice.
Directions:
-Preheat oven to 350. Melt butter in a medium bowl. Toss cracker crumbs in butter.
-Spread shredded chicken on the bottom of a greased baking dish. Mix soup, sour cream, salt, and paprika in large bowl. Pour the mixture over the chicken.
-Sprinkle cheese over the soup mixture, and then top with cracker crumbs. Bake at 350 for 35 minutes.
-While chicken is baking, cook two cups of rice according to directions. Serve chicken over the rice.
