cheez-it's chicken, vegetable n rice casserole

Name: Cheez-It's Chicken, Vegetable N Rice Casserole
Prep time: 4 h 20 min
Cook time: 40 min
Yield: 6 - 8
Ingredients: 4 - chicken breasts, boneless & skinless; 2 cup(s) zesty italian dressing; 3 cup(s) white rice, uncooked; - chicken broth, low-salt; 1 stick(s) butter; 4 clove(s) garlic, minced; 8 ounce(s) portobello mushrooms, sliced; 8 ounce(s) shiitake mushrooms, sliced; 1 large onion, sliced; 1 bag(s) cauliflower, frozen, thawed; 1 can(s) cream of chicken soup, fat-free; 1 can(s) cream of mushroom soup, fat-free; 8 ounce(s) sour cream, fat-free; 1/2 cup(s) milk; 1/2 teaspoon(s) pepper; 1 teaspoon(s) sea salt; 1/2 teaspoon(s) mustard, ground; 24 ounce(s) cheddar cheese, shredded; 1 1/2 cup(s) cheez-it's crackers, coarsely chopped

(1 RATING)

52 Pinches

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on May 8, 2013

Mmmmmmmmmmmmmmmmmmmmmmmmmmmm!

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prep time 4 Hr 20 Min

cook time 40 Min

method ---

yield 6 - 8

Ingredients

4 chicken breasts, boneless & skinless
2 cups zesty italian dressing
3 cups white rice, uncooked
chicken broth, low-salt
1 stick butter
4 cloves garlic, minced
8 ounces portobello mushrooms, sliced
8 ounces shiitake mushrooms, sliced
1 large onion, sliced
1 bag cauliflower, frozen, thawed
1 can cream of chicken soup, fat-free
1 can cream of mushroom soup, fat-free
8 ounces sour cream, fat-free
1/2 cup milk
1/2 teaspoon pepper
1 teaspoon sea salt
1/2 teaspoon mustard, ground
24 ounces cheddar cheese, shredded
1 1/2 cups cheez-it's crackers, coarsely chopped

How To Make cheez-it's chicken, vegetable n rice casserole

Step 1

Preheat oven to 350 degrees F. & spray cooking spray in a 9" x 13" or larger casserole dish.

Step 2

Marinate fresh chicken breasts in Italian dressing for 4 hours, in the refrigerator.
Step 3

Remove chicken from fridge 20 minutes before cooking, to bring closer to room temperature. Cook chicken in skillet adding all marinade juices, until cooked through, set aside & when cool, cut into bite sized piece.
Step 4

Cook 3 C uncooked white rice to package directions (using chicken broth instead of water).
Step 5

In skillet, melt butter, add garlic; cook 1 minute. Add mushrooms & onion; cook 5 minutes. Add cauiflower, cook 10 minutes.
Step 6

In a large bowl combine canned soups, sour cream, milk, salt, pepper, ground mustard & shredded cheese, whisking to thoroughly mix.
Step 7

To mixture, gently stir in garlic, mushrooms/cauliflower mixture, chicken breast pieces & rice, combining well.
Step 8

Evenly pack mixture into prepared casserole dish & crumble baked cheese crackers on top as crust, pressing crumbles down slightly with a spatula.
Step 9

Bake for 30 - 40 minutes, checking throughout to make sure cracker crust is not over browning (if so, tent casserole with foil towards end).
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