Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

The original recipe was prepared by Amy Thielen, in the October issue of Food Network magazine. I have substituted some ingredients due to unavailability and high cost. Green onions for leeks, evaporated milk and water for whole milk, sour cream for fresh cream and Rice a Roni Long Grain & Wild Rice for natural wild rice. This substitution saves time.

Ingredients Nutrition


  1. Empty contents of Rice a Roni box, 2 tblsps. butter, seasoning packet,.
  2. 1 2/3 cup water, bay leaf and chicken broth base into large frying pan. Bring to a boil, stir and cover. Turn heat to low. Cook 25 minutes.
  3. Remove bay leaf.
  4. Pour into large bowl and cover. Set aside.
  5. Preheat oven 375*.
  6. In frying pan, heat 2 tblsp. butter. Add chopped green onions, celery, salt and pepper. Saute until slightly golden.
  7. Stir in flour, evaporated milk, water. Wisk until mixed and creamy, about five minutes. Take off heat.
  8. Add sour cream, thyme, nutmeg. Mix.
  9. Add vegetable cream, chicken, half of the cheese to bowl.
  10. Coat 9 X 13 pan with remaining butter. Pour rice chicken cheese mix into.
  11. pan. Top with remaining cheese. Bake 25 minutes.
  12. Shake crackers in bag with olive oil.rack.
  13. Take out of oven, add crackers to the top. Bake 15 minutes until golden.
  14. Note: This dish can be baked without crackers. Then reheated with crackers on top, until hot and browned.