Oven Instructions

1. Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
2. Crush the crackers into small pieces and place them in a medium bowl.
3. Add the cubed chicken, uncooked parboiled rice, water, cream of chicken soup, cream of celery soup, salt, and pepper to the prepared baking dish.
4. Stir until evenly combined and the rice is coated in the soup mixture.
5. Pour the melted butter over the crushed crackers and toss until evenly moistened.
6. Spread the buttered cracker crumbs evenly over the casserole.
7. Bake uncovered for 60 to 75 minutes, or until the rice is tender and the chicken reaches 165°F.
8. If the topping becomes too dark before the casserole finishes cooking, loosely tent the dish with aluminum foil.
9. Remove from the oven and let stand for 10 to 15 minutes before serving.

Slow Cooker Instructions

1. Slow cooker: Lightly grease the cooking pot. Stir together the chicken, rice, water, soups, salt, and pepper. Cover and select Slow Cook.
2. Cook on LOW for 4½ to 5½ hours or HIGH for 2½ to 3 hours, until the rice is tender and the chicken is fully cooked.
3. About 20 minutes before serving, toss the crushed crackers with the melted butter. Sprinkle over the casserole, replace the lid, and continue cooking until heated through.
4. For a crisp slow-cooker topping, transfer the finished casserole to an oven-safe dish, add the crumbs, and broil for 2 to 3 minutes, watching carefully. Rest 10 minutes before serving.