Ingredients

• 4 skinless , bone-in chicken breasts
• 2 stalks celery , cut into thirds
• 0.5 teaspoons salt
• 0.13 teaspoons ground black pepper
• 2 , 10.5 ounce
• 6 ounces sour cream
• 0.25 teaspoons celery salt
• 0.25 teaspoons garlic powder
• 0.13 teaspoons onion powder
• salt and ground black pepper to taste
• 1 cup cooked rice
• 2 cups crushed buttery round crackers
• 0.5 cups butter or margarine , melted

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set a 9x13-inch casserole dish aside.
2. 2 Combine chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and enough water to cover in a large saucepan; bring to a boil. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces; discard bones.
3. 3 Combine soup, reserved 1 cup cooking liquid, sour cream, celery salt, garlic powder, and onion powder; season with salt and black pepper. Stir in cooked chicken and rice; spoon into casserole dish.
4. 4 Shake crushed crackers and melted butter together in a resealable plastic bag; sprinkle over casserole.
5. 5 Bake in the preheated oven for 30 to 35 minutes.

Nutrition per serving