Crispy Chicken & Rice Casserole
At a Glance
- Total
- 1 hr 5 min
- Servings
- 8.00 - serving(s)
Categories
- Casseroles
- Main Course
- Baked
Allergens
- Milk
- Eggs
- Tree nuts
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Crispy Chicken & Rice Casserole brings together 1 cup uncooked long-grain rice, 2 cups chopped cooked chicken, 2 (10 1/2 ounce) cans cream of chicken soup or 2 (10 1/2 ounce) cans cream of celery soup in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 8 servings.
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Equipment
13 x 9-inch baking dish, mixing bowl, aluminum foil
Ingredients
- 1 cup uncooked long-grain rice
- 2 cups chopped cooked chicken
- 2 (10 1/2 ounce) cans cream of chicken soup or 2 (10 1/2 ounce) cans cream of celery soup
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (3 1/2 ounce) can sliced mushrooms, drained
- 1 cup chopped celery
- 3/4 cup mayonnaise
- 1 small onion, chopped
- 1/2 cup sliced almonds
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 cup crushed corn flakes cereal
- chopped fresh parsley, for garnish
Instructions
Cook rice according to package directions.
Stir together cooked rice and next 10 ingredients in a bowl.
Spoon into a lightly greased 13- x 9-inch baking dish.
Sprinkle evenly with cereal.
Bake at 350?
for 30 minutes (I bake it longer) or until golden and bubbly.
Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired.
Thaw casserole in refrigerator overnight.
Bake, covered with aluminum foil, at 350?
for 45 minutes.
Remove foil, and bake 15 minutes more or until thoroughly heated.
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