Creamy Chicken and Rice Casserole
Easy Peas and Carrots
Ingredients
- 1 cup long-grain white rice
- 1½ lb boneless skinless chicken breasts
- 7 Tbsp butter, divided
- ¼ cup all-purpose flour
- 2½ cups chicken broth
- 1 (8-oz) carton sour cream
- 2 cups lightly crushed round buttery crackers
Instructions
- Cook rice according to package directions.
- Meanwhile, preheat oven to 350°F. Cut chicken into bite-sized pieces. Melt 4 Tbsp butter in a large skillet over medium heat; add chicken, and cook 6 minutes or until done.
- Add flour; cook 2 minutes, stirring constantly. Whisk in broth; stirring until smooth.
- Cook 5 minutes or until thickened. Remove from heat, and stir in sour cream. Season with salt and pepper to taste.
- Spoon rice into a lightly greased 13- x 9-inch baking dish. Spread chicken mixture over rice.
- Melt 3 Tbsp butter in microwave in a large bowl; add crushed crackers. Toss, and sprinkle over casserole. Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (10-oz) pkg frozen peas and carrots
- 2 Tbsp butter
- 1 tsp dried dill
Side Dish Instructions
- Cook peas and carrots according to package directions. Stir in butter until melted. Stir in dill; season with salt and pepper to taste.
Kid-Friendly Meal Plan
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