Chicken and Rice Casserole with Cream of Mushroom Soup

Step 1

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside.

Step 2

Melt butter in a large skillet or Dutch oven over medium heat; add mushrooms, onion and celery; sauté 6-8 minutes or until tender. Stir in chicken, rice, soup, sour cream, chives, parsley and thyme. Taste and season with salt and pepper, if desired.

Step 3

Transfer mixture to the prepared baking dish.

Step 4

In a medium bowl, stir together the crackers and French-fried onions. Add the melted butter and toss to combine. Sprinkle over the top of the casserole.

Step 5

Cover the casserole and bake for 20 minutes. Remove the cover and bake for 5-7 more minutes, until the filling is hot and bubbly and the topping is lightly toasted. Garnish with fresh parsley, if desired.