Chicken and Rice Casserole II

Ingredients

• 2 cups cooked white rice
• 1 pound boneless chicken breasts, cut into cubes
• 1 can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded Cheddar cheese
• 1/2 cup crushed buttery round crackers

Directions

1. Preheat the oven to 350°F.
2. Spray a 9 x 13-inch baking dish with cooking spray.
3. Spread the cooked white rice over the bottom of the baking dish.
4. In a medium bowl, combine the chicken, cream of chicken soup, sour cream, Parmesan cheese, garlic powder, and black pepper. Mix until everything is evenly combined.
5. Spread the chicken mixture over the top of the rice.
6. Sprinkle the shredded Cheddar cheese over the top of the chicken mixture.
7. Sprinkle the crushed buttery round crackers over the top of the cheese.
8. Bake for 30 minutes, or until the cheese is melted and bubbly.

Interesting Facts

• This casserole is a great way to use up leftover cooked white rice.
• You can use any type of cooked chicken in this casserole, including rotisserie chicken or leftover roasted chicken.
• You can substitute the buttery round crackers for your favorite type of crackers.