Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups long-grain white rice, un-cooked and thoroughly rinsed
  • 0.5 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp garlic powder
  • 10.5 oz condensed cream of chicken soup
  • 10.5 oz condensed cream of celery soup
  • 10.5 oz condensed cream of mushroom soup
  • 1 cup whole milk
  • 4 tbsp unsalted butter, melted

Instructions:

  1. Prep the rice. Place your 2 cups of long grain rice into a fine mesh strainer. Run cold water over it for at least 60 seconds, tossing it with your hand, until the water runs perfectly clear. Note: This is the most important step for a non mushy result.
  2. Heat things up. Preheat your oven to 350°F (175°C). Use a bit of butter or spray to lightly grease your 9x13 inch baking dish so nothing sticks to the corners.
  3. Mix the base. In your largest bowl, whisk the cream of chicken, celery, and mushroom soups together with 1 cup of whole milk and 4 tablespoons of melted butter. Watch for the velvety, smooth consistency as the fats emulsify.
  4. Season and combine. Fold the rinsed rice, the 1.5 lbs of cubed chicken, sea salt, black pepper, and garlic powder into the soup mixture. The aroma of garlic should be immediate and appetizing.
  5. Level it out. Pour the mixture into your baking dish. Use a spatula to spread it into an even layer, ensuring the chicken pieces aren't all huddled in one corner.
  6. Seal it tight. Cover the dish with a large sheet of aluminum foil. Crimp the edges tightly around the rim to trap every bit of moisture. Bake for 60 minutes.
  7. Crunch time. While that's baking, crush your 1 cup of Ritz crackers. Mix them with the remaining 2 tablespoons of melted butter and 0.5 tsp dried parsley. The smell of buttery crackers is your cue that the best part is coming.
  8. The big reveal. Carefully remove the foil — watch out for the hot steam! Smell that rich, creamy fragrance as it hits the air. Sprinkle the cracker topping evenly across the surface.
  9. The final crisp. Bake uncovered for another 15 minutes. Wait until the topping is deep golden brown and the edges are bubbling.
  10. Rest period. Let the casserole sit for 5 to 10 minutes before serving. Note: This allows the sauce to thicken and the rice to finish absorbing any stray moisture. The Ultimate Crispy Chicken Parmesan Recipe Comfort Food Classic — Achieve shatteringly crisp Chicken Parmesan with this foolproof guide featuri...Creamy Tuscan Chicken: Velvety Sauce — Make this restaurant-quality Creamy Tuscan Chicken in just 30 minutes. Enjoy ...Easy Lemon Chicken with Pan Sauce in Under 40 Mins — Master this incredibly Easy Lemon Chicken Recipe Achieve juicy results and a ... $img_2$