French Chicken

2 cups Minute Rice (uncooked)
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Chicken Broth
1 pint Sour Cream
3-4 cooked chicken breasts (seasoned and diced)
1 sleeve Ritz Crackers (crumbled)
1-1 ½ stick butter


Spray 9 x 13 baking dish with cooking spray and spread rice over bottom of pan.
Mix soups, broth and sour cream.
Pour about half into rice and mix so that all rice is wet-respread on bottom of pan.
Crumble chicken over top of rice.
Pour remaining soup mixture over chicken; spread to cover evenly.
Sprinkle Ritz Crackers over entire dish.
Drizzle melted butter over crackers.

Bake, uncovered, at 350 degrees for 45 minutes.

(You can vary the soups to get a little different flavor. I’ve used cream of broccoli or celery before, and it was good too. Don’t use no-fat sour cream because it doesn’t bake well; the lite works well.)