Betty's Chicken Casserole Supreme

Betty demonstrates how to make Chicken Casserole Supreme. This is a great chicken recipe that has layers of chicken, rice, green peas, mushrooms, onion, Cheddar cheese, Ritz cracker crumbs, and chicken gravy.
Chicken Casserole Supreme
4 cups cooked chicken breast (You may use white and dark meat.)
3 cups cooked rice (You may boil 2 cans of chicken broth and 1 equal-sized can of long grain white rice for 15 minutes, covered, over low heat.)
8.5-ounce can green peas, drained
2.5 ounces sliced mushrooms, drained
2 tablespoons minced onion
1 cup finely shredded Cheddar cheese
1 cup finely crushed Ritz crackers
(2) 10.5-ounce cans chicken gravy, heated slightly for even spreading
You may cook the chicken breasts by salting them and placing them in a slow cooker for about 4 hours on HIGH. (I line the slow cooker with aluminum foil for added tenderness.) Cool to room temperature. Chill, and then shred. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Into the dish spread 2 cups of the cooked, shredded chicken breast, then 1 ½ cups cooked rice, and then ½ can green peas. Now, spread all of the onion evenly, followed by all of the sliced mushrooms. Repeat the chicken, rice, and green pea layers, using the same amounts in the earlier layers. In a small bowl, combine cracker crumbs and Cheddar cheese. Sprinkle over top of casserole. Pour the 2 cans of chicken gravy over all. Bake at 350 degrees for 30 to 45 minutes, until casserole is bubbly and beginning to brown. Remove from oven and serve immediately. Enjoy! --Betty
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