A dear church friend, who is also a longtime friend of my husband’s, brought us this casserole from their childhood church’s cookbook. I asked for the recipe and have adapted it slightly (original included here for posterity). It’s the first thing I’ve made since I’ve been home from the hospital.
- 2 lg cans chicken
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 boxes long grain and wild rice dish
- 8 oz sour cream
- 1 pkt onion soup mix
For topping:
- 1 sleeve buttery crackers
- 1/2 stick butter
Stir first 6 ingredients together well. Spoon into casserole dish coated with cooking spray. Bake 30-40 minutes at 350⁰ (test to ensure rice is done); meanwhile, melt butter in small bowl, and add crumbled crackers, stirring to coat well. Spoon topping over casserole and return to oven until crackers have browned slightly. Allow to sit for 10-15 minutes before serving.
The Soup Diva 