This is such a simple casserole, but it is so good. It's also quick to put together after a long day. It's a casserole that the kids will actually eat. For those that don't like peas, you could substitute corn. Add a salad and bread and dinner is served! This is what you will need:
1 1/2 cups instant rice
1 1/4 cups water
2 cups cooked chicken, diced
1 (12 oz.) pkg. frozen green peas
1 (10 3/4 oz.) can cream of chicken soup
1 cup water
1/2 soup can milk
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery salt
2 cups cheesy cracker crumbs (like Cheez-It crackers)
1/4 cup butter, melted
Place rice in a large skillet with the 1 1/4 cups water and bring to a boil. Turn heat down and simmer uncovered just until the water is absorbed. Add the chicken, peas, soup, 1 cup water, 1/2 soup can of milk, salt, pepper, and celery salt. Mix together just until well blended. Pour into a 2 quart casserole that has been sprayed with nonstick spray. Cover and place in a 375 degree oven for 40 minutes. Uncover and stir after the first 20 minutes of baking. Cover it back and allow to bake for 20 more minutes for a total of the 40 minutes.
Mix the 2 cups cheesy cracker crumbs with the melted butter and sprinkle evenly over the top. Return to the oven, uncovered, for 5-10 minutes or just until the cheesy cracker topping is slightly browned.