Mary Ann'S Chicken Casserole
A comforting chicken casserole with creamy sauce, crunchy Ritz crackers, and tender rice, perfect for a family dinner or casual gathering.
Ingredients
Instructions
- Cook chicken breasts in a covered skillet with Pam until white, then cut into small pieces or strips.
- Mix together the cream of chicken soup and sour cream in a bowl.
- Add the cooked chicken to the mixture and pour into a casserole dish.
- Crumble Ritz crackers and spread over the chicken mixture.
- Melt butter and pour over the crackers.
- Bake at 350°F until bubbly, about 35 minutes.
- Cook rice as directed on the package.
- Serve the hot chicken mixture over the cooked rice.
Tips & Substitutions
For added flavor, consider seasoning the chicken breasts with salt, pepper, and garlic powder before cooking. You can substitute the Ritz crackers with crushed cornflakes or panko for a different texture. If you'd like a lighter version, you can use low-fat versions of the cream of chicken soup and sour cream, similar to the approach in Low-Fat Chicken Pie.
Serving Suggestions
This casserole pairs beautifully with steamed vegetables or a simple green salad for a complete meal. Consider serving it with a side of crusty bread to soak up any remaining sauce. For a comforting twist, serve the hot chicken mixture over cooked rice, as suggested, or try it with mashed potatoes for a hearty alternative.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, place the casserole in a preheated oven at 350°F for about 15-20 minutes until heated through. Alternatively, you can microwave portions on medium power in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Ann'S Chicken Casserole contains roughly 919 calories, with 18g protein, 48g carbohydrates, and 73g fat. It is an excellent source of protein (37% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1228mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them first for even cooking. If you're short on time, you can cook them directly from frozen, but increase the cooking time in the skillet until fully cooked through.
What can I substitute for sour cream?
If you don't have sour cream, you can use Greek yogurt or a mixture of cream cheese and milk as a substitute. Both alternatives will maintain the creamy texture of the dish while providing a slightly different flavor profile.
Can I add vegetables to this casserole?
Absolutely! Adding cooked vegetables like peas, carrots, or broccoli can enhance the dish's nutritional value and flavor. Just mix them in with the chicken and cream mixture before baking for a delicious twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).