There is nothing like a creamy, comforting chicken rice casserole with a butter crunchy cracker topping. Back when Todd and I were first married, I made a recipe very similar to this one, but it has not made it into our recipe box in years because the ingredients were not what I would have considered healthy.
When I had the opportunity to come up with a healthy, gluten-free recipe for Breton crackers, a crunchy cracker topped casserole is what immediately came to mind. I decided to do a little makeover on the recipe that I used to make when we were newlyweds and the results were amazing!
We are no longer newlyweds (we are now going on almost 20 years!) but the flavors of this casserole took me back to those sweet days, and it really made me smile that all 3 of my girls heartily approved of this recipe, too, especially since I don’t make creamy comforting casseroles very often around here!
I started by baking some organic chicken breasts. I just sprinkled them with grill seasoning and throw them in the oven until done. These were sliced pretty thin so they only took about 20 minutes at 350 degrees.
I wanted to keep this recipe gluten-free, as we try to limit gluten around here and I also have several extended family members who eat gluten- free. I love having a few key recipes on hand that are easy to make and fully gluten- free.
The creamy base of this recipe is sour cream and cream of chicken soup. I used organic sour cream and used Pacific brand cream of chicken soup as it is gluten- free and also free of ingredients that I would not want to feed my family. I am pretty picky about pre-made cream soups and this brand make me very happy, and also tasted great!
I used brown rice for the base of the casserole for extra fiber and flavor. I used to make the rice separate from casserole, but not this time. I loved throwing it all in one dish.
After mixing the shredded chicken, sour cream and cream of chicken soup together, simply spread out on top of the rice layer.
Here is where it gets good. BRETON GLUTEN-FREE HERB & GARLIC CRACKERS. I’ve done a lot of tasting of gluten-free crackers, and I have not found one with such tender-crisp texture as Breton crackers. These crackers are so good,–bursting with herb and garlic flavor. They are made with arrowroot and green lentil flours, which make them quite good for you. They can be eaten alone or topped with delicious toppings for a nutritious snack your family will love. We like to top them with some organic turkey and cheese for an easy protein-filled snack.
There are several flavors:
BRETON GLUTEN-FREE HERB & GARLIC
BRETON GLUTEN-FREE ORIGINAL WITH FLAX
BRETON GLUTEN-FREE BLACK BEAN WITH ONION AND GARLIC
BRETON GLUTEN-FREE WHITE BEAN WITH SALT AND PEPPER
For this recipe, I crunched up the herb and garlic crackers and drizzled them with a bit of melted organic butter for the crunchy casserole topping.
I use a ziplock bag to keep mess to minimum. I crunched one sleeve of Breton Herb and Garlic crackers all up and then drizzled the butter right into the bag, then sealed and did a bit of a shimmy- shake to distribute it evenly.
The crunchy crackers are the last layer to the casserole. It really is a breeze to throw together, especially if you have pre-cooked chicken and rice ready to go.
Here is the casserole all baked and ready to eat. You have the chewiness of the brown rice, the creaminess of the chicken mixture, and the crunch of the cracker topping. It is GOOD…and for me there is the bonus of being taken back to those newlywed days!
Creamy Chicken Rice Casserole With Crunchy Buttery Herbed Cracker Topping
2 cups chopped cooked seasoned chicken
1 10 oz-12oz cream of chicken soup (Pacific in a box is gluten-free)
1 8 oz carton sour cream
1 1/2 cups Breton Gluten- Free Garlic & Herb crushed crackers ( I used one sleeve)
1/4 cup butter melted
2 1/2 cups brown rice, cooked
Combine chicken, soup, & sour cream. Put rice in 9×13 pan, add chicken mixture & spread out. Combine crushed crackers and butter in a large ziplock bag. Sprinkle over chicken mixture.
Bake, uncovered, at 350 for 20-30 minutes or until hot and bubbly
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Liz CooperMay 22, 2015 at 7:37 pm
I waay am going to try this, including the crackers. I love when you put it the recipe step-by-step and with pictures !! Liz