1 rotisserie chicken, deboned
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
dollop of dairy sour cream
1 bag quick-cooking rice (I use Success)
1/2 sleeve Ritz crackers, crushed
4 tbsp. (1/2 stick) butter, melted

Preheat oven to 350°F.

Debone rotisserie chicken (easier and faster than having to boil chicken). Place chicken chunks in an 8x8-inch casserole dish.

Mix in both soups, dairy sour cream and rice. Crush up Ritz crackers and sprinkle on top of the mixture. Melt butter and evenly pour on top of Ritz crackers.

Bake at 350°F for 25 to 30 minutes.

To prevent burning the Ritz topping gently place a sheet of aluminum foil on top of the dish (do not wrap). Remove 10 minutes before finished baking so the Ritz topping can get golden brown.

Makes 4 to 6 servings.

Submitted by: HM