6(5 to 6-ounce)boneless skinless chicken thighs(breasts may also be used)
⅔cupsour cream
1sleeveritz crackers(crushed and divided in half)
¼cupshredded parmesan cheese
¼cupfresh parsley(finely chopped)
Instructions
In a medium-sized bowl whisk together cream of chicken soup, water, rice, half of the crushed ritz crackers, Italian seasoning, salt, and pepper.
Pour the sauce into the bottom of the crock pot. Top with the chicken then nestle them into the sauce.
Cover and cook on low for 3 to 5 hours or until the chicken is done (internal temperature should be 165℉) and rice is tender.
Spread sour cream evenly over the top.
In a small bowl mix together the remaining ritz crackers, fresh parsley, and parmesan cheese. Sprinkle over the top of the casserole. Serve and enjoy!
Notes
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NOTES: Chicken thighs are less likely to dry out, but chicken breasts may be used. Breasts can dry out easily if overcooked so check the temperature after 2 hours if your crock pot runs hot (like mine does). If you have to be away longer use chicken thighs or bone-in skinless breasts or thighs.
VARIATIONS: Top with shredded cheddar cheese instead of parmesan. 2 to 3 tablespoons of melted butter may be mixed with the cracker, cheese, and herb topping.
SERVING SUGGESTIONS: Adjust seasoning to taste. Serve with steamed vegetables and a tossed green salad.