Creamy Chicken Bake (Print Version)

# Ingredients:

01 - 1 cup sour cream.
02 - 1 can (10.5 oz) cream of chicken soup.
03 - 3 cups cubed chicken, already cooked.
04 - 1 teaspoon salt.
05 - 1 box (6.9 oz) chicken-flavored Rice-A-Roni.
06 - 1/4 teaspoon black pepper.
07 - 6 tablespoons butter, melted.
08 - 1 sleeve Ritz crackers, crushed.
09 - 1/2 teaspoon garlic powder.
10 - 1 teaspoon onion powder.
11 - 1 cup shredded cheddar cheese.

# Instructions:

01 - Turn your oven on to 350°F to warm up.
02 - Coat a 9x13 inch pan lightly with some cooking spray.
03 - Follow the directions on the Rice-A-Roni box to get the rice ready.
04 - Stir the sour cream, cream of chicken, and spices in a large bowl.
05 - Toss in the cooked chicken and prepared rice to the mixture and blend well.
06 - Dump everything into the greased pan.
07 - Crumble the Ritz crackers by pressing them inside their package.
08 - Stir the crushed crackers together with the melted butter in a small bowl.
09 - Throw the shredded cheese into your cracker and butter mix.
10 - Evenly layer that cracker and cheese topping over what's in the pan.
11 - Put it in the oven for 25 minutes to cook.
12 - Switch to broil for 2-3 minutes to make the top nice and golden.

# Notes:

01 - Lasts up to 3 days in the fridge.
02 - Freezes well for up to 2 months.
03 - Warm it up with foil on at 350°F for 20-25 minutes.
04 - Using rotisserie chicken saves time.

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