Ritz Chicken Casserole

A while ago, I was in a recipe group, and this recipe was passed around. I'm not altogether sure who was the contributor, but whoever you are--THANK YOU. I've made it a couple of times now, and my kids and hubby yum it down (even my SUPER-PICKY eater). It's a great way to use up some left-overs (chicken and rice)...it's easy to make, quick, yummy, and the ingredients are in your pantry!

ingredients:

2 cups cubed up chicken (use leftovers or bake up some breasts)

2 cans cream of chicken soup (I use the 98% fat-free version)

1 cup sour cream or plain yogurt (I use the Lite sour cream)

2 cups cooked rice

1 1/4 sticks butter, melted (apx. 11 Tbsp)

1 sleeve of Ritz crackers, crushed (this is 35 crackers)

directions:

1. Mix soup and sour cream/yogurt together. Add chicken.

2. Toss crushed crackers with melted butter.

3. Place rice on the bottom of a greased 9x13" pan. Spread soup/chicken mixture over the rice. Sprinkle with the crackers (that have been tossed with butter).

4. Bake at 350 uncovered for 30 minutes or until heated through and crackers are golden and crisp.

variations:

Add a VEGGIE! I'm thinking some steamed broccoli might be yummy in this. I've even seen it suggested to put some artichoke hearts in. I think maybe even fresh green beans might be yummers in it?