Wednesday Kitchen - Chicken Coronado

Welcome back to Wednesday Kitchen, featuring favourite recipes from members of the JET Team! Today, team member Nancy of NancysCrystalFantasy shares one of her favorite dishes, Chicken Coronado.

"I would like to share a favorite recipe that my whole family loves. Chicken and rice always make a good combination, but this recipe is different and special. The recipe came from a dear friend who I knew when we were living in West Texas, and she would bring it to almost every church dinner.

Everyone loved it so much that one day the cook at the church made a very large portion of it to serve at one of the Wednesday night suppers. Unfortunately, it is not best if the recipe is more than doubled! I find it to be a great dish to take to friends who have just had a baby, had a death in the family, or social events. The dish is called Chicken Coronado."

Photo credit: bigoven.com

• 1 pkg. chicken breasts (4 halves)
• 1 can cream of chicken soup
• 1 cup sour cream
• 3/4 cups rice, uncooked (not Minute rice)
• 1 1/2 cups chicken broth
• 1/8 tsp. minced garlic
• 1 roll Ritz crackers
• 1 stick butter or margarine (1/2 cup)
• poppy seeds

"Cook chicken in water until tender, and save the broth. Debone chicken, remove skin, and break into large bite-size pieces. Mix together the soup, sour cream, rice, chicken broth, and garlic in a large mixing bowl (the mixture will be runny). Pour the soup mixture into a flat casserole dish (9x9 or slightly larger) and place the chicken pieces on top of the mixture. Finely crush the Ritz crackers, and saute in butter or margarine. Sprinkle the sauteed crackers over the chicken, and sprinkle with poppy seeds. Bake in 350 degree oven for 45 to 60 minutes or until the rice is done.

This recipe can be doubled - if doubling, cook in a 9x13 inch casserole dish. Yummy!"

Enjoy!
Nancy