Ingredients

The following ingredients have 8 Servings
  • 4 tablespoons butter
  • 1/2 cup diced onion
  • 1 cup diced carrot
  • 1/2 teaspoon kosher salt
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 teaspoons Better Than Bullion Chicken Base
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups chopped cooked chicken from a rotisserie
  • 1/2 cup frozen peas
  • 1/4 cup sour cream
  • 1 teaspoon kosher salt (or to taste)
  • 3 cups cooked white rice
  • 30 Ritz crackers, crushed
  • 2 tablespoons melted butter

Instruction

  • Preheat oven to 350 degrees.  Grease a 9 by 13 inch pan with butter and set aside. 
  • In a large pot or dutch oven, melt butter over medium high heat.  Add chopped onion, carrots and salt and saute until carrots are just tender and onions are translucent.  
  • Add flour and stir for 2-3 minutes, then add milk, Better Than Bullion Chicken Base, garlic powder, dried thyme leaves, onion powder, and pepper.  Stir together, and cook until it comes to a simmer and thickens, about 5-8 minutes. 
  • Stir in chicken, peas, sour cream and additional salt to taste. 
  • Spread cooked white rice evenly over the bottom of the greased pan.  Pour the creamy chicken mixture over the rice.  
  • In a separate bowl, mix crushed Ritz crackers with melted butter and stir to coat.  Sprinkle the crushed crackers over the top of the creamy chicken mixture evenly. 
  • Bake at 350 degrees for 25-30 minutes or until bubbly around the edges and golden brown on top, then remove the pan from the oven and allow to set 5 minutes before serving.