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Rate this recipe 4.7/5 (17 Votes)


  • 2 C cooked rice
  • 2 C cooked, shredded chicken
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 onion, chopped
  • 1 C frozen corn kernels
  • 1 C frozen peas
  • 1/2 lb bacon, cooked, drained and chopped
  • One 8-ounce package mushrooms, sliced
  • 1/4 C butter
  • 1/4 C flour
  • 2 C chicken stock
  • 1 C mayonnaise
  • 1/2 C white wine (you can leave this out if you like)
  • 1 T Worcestershire sauce
  • 4 cloves garlic, minced
  • Olive oil
  • Salt and pepper to taste
  • 2 C shredded cheese (I used a combination of cheddar, pepper jack, Monterrey jack, and mozzarella)
  • 1 sleeve Ritz Crackers (I used the garlic butter flavor)
  • 1 C panko bread crumbs
  • 1/4 C butter, melted


Step 1

To make the filling, heat a large skillet over medium high heat. Drizzle in some olive oil and cook the onion, carrots, and celery until tender. Add in the mushrooms and cook until they are tender and browned. Add in the garlic, and then deglaze the pan with the white wine. Sprinkle the flour over the veggies and stir. Whisk in the chicken stock and cook until thickened and bubbly. Whisk in the mayo and Worcestershire sauce and heat through. Add the chicken, bacon, peas, corn, and rice and remove from heat. Taste for salt and pepper and add them accordingly.

Grind the Ritz Crackers in a food processor or blender. Mix the crackers, panko and butter together.

Preheat the oven to 350 degrees. Lightly grease a 9 x 13 pan. Pour the chicken mixture into the pan. Sprinkle the cheese all over the top. Sprinkle the cracker topping over the top of the cheese. Bake about 15 minutes to melt the cheese and lightly brown the top.

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