Submitted by Jolene Henderson, Lebanon, Mo.

INGREDIENTS:

2 skinless chicken breasts

1/4 tsp salt

1/8 tsp pepper

1/2 C cooked rice

3 ounces sour cream

1 can cream of chicken soup (10.5 ounces)

1/8 tsp garlic powder

1/8 tsp celery salt (can use chopped celery)

1/8 tsp onion powder (can use chopped onion)

1 C crushed Ritz crackers

1/4 C butter or margarine, melted

Salt and pepper to taste

DIRECTIONS:

Bring to a boil the chicken breasts, salt, pepper and enough water to cover. Cover and reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1/2 C of liquid. Cool chicken and cut into bite-sized pieces. In a large bowl, stir together sour cream, soup broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooled rice and chicken. Spoon into an 8-by-8 casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle onto casserole and bake at 350 degrees for 30 to 35 minutes.

Jolene HendersonRecipescasserole,Chicken Casserole,Jolene Henderson,Lebanon,main dish,MissouriSubmitted by Jolene Henderson, Lebanon, Mo. INGREDIENTS: 2 skinless chicken breasts 1/4 tsp salt 1/8 tsp pepper 1/2 C cooked rice 3 ounces sour cream 1 can cream of chicken soup (10.5 ounces) 1/8 tsp garlic powder 1/8 tsp celery salt (can use chopped celery) 1/8 tsp onion powder (can use chopped onion) 1 C crushed Ritz crackers 1/4 C butter...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma