Chicken and Rice Casserole 

My family loves anything chicken and rice, which is great for me because this is such an easy and tasty dinner idea! You can throw it together so quickly. 

For this recipe, you can cook as much or as little of the ingredients as you want to. Canned chicken or grocery store rotisserie chicken and precooked rice is fine or you can cook both of them. 

I typically cook both of mine because I like to cook my rice in chicken broth instead of water since that will give it a little more flavor. 

I like to use these Schar brand crackers for the topping, but use whatever you like best. 

Ingredients 

-1 cup cooked white rice 

-1 1/2 to 2 cups cooked chicken, shredded 

-1 10.5 oz can gluten free cream of chicken soup (I usually use the Walmart Great Value Brand) 

-1/2 cup shredded mozzarella cheese 

-1 tablespoon garlic powder 

-1 teaspoon onion powder 

-3/4 teaspoon salt 

-1/2 teaspoon black pepper 

-1 1/2 to 2 cups crushed gluten free crackers of choice 

-8 tablespoons (one stick) unsalted butter, melted 

Instructions 

1. Preheat oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish. Set aside. 
2. In a large bowl, combine rice, shredded chicken, gluten free cream of chicken soup, shredded mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly. 
3. Spread in 9×13 inch baking dish in an even layer. 
4. Melt butter in medium sized microwave safe bowl. Add in crushed crackers and mix well. 
5. Top your chicken and rice mixture with the cracker topping. 
6. Bake for about 15-20 minutes until bubbly on the edges. 
7. Remove from oven and serve immediately. Enjoy!! 

Notes 

-Feel free to adjust the seasonings to your preference. Add more or less or add different spices. 

-I usually like to serve this with steamed broccoli, roasted green beans, or a side salad. 

The rice and chicken mixture before topping and baking

With the cracker topping before baking

All done!

Enjoy!!