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Mushrooms, celery and water chestnuts add texture and crunch in this comforting casserole. Chicken and rice are perfect partners that always satisfy.—Linda Durnil, Decatur, Illinois
Nutritional Facts 1 serving (1-3/4 cups) equals 392 calories, 31 g fat (6 g saturated fat), 61 mg cholesterol, 939 mg sodium, 12 g carbohydrate, 2 g fiber, 16 g protein.
Originally published as Chicken Rice Casserole in Casserole Cookbook , p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Feb. 26, 2013 by SactoFoodie
Good but bland. I try not to use processed foods but had to live with the canned soup. I substituted plain yogurt for the mayonnaise and rehydrated shitakies for the canned mushrooms. Also added chopped cashews and grated asiago cheese to the topping, left out the salt, added pepper, sprinkled in some rosemary and baked covered until a few minutes before the end. This dish makes great use of leftovers, but next time I'll spice it up more. Also, I cooked a cup of rice and added almost all of it in before realizing it called for a cup of cooked rice, not raw rice cooked. Next time it will be juicier!
Good but bland. I try not to use processed foods but had to live with the canned soup. I substituted plain yogurt for the mayonnaise and rehydrated shitakies for the canned mushrooms. Also added chopped cashews and grated asiago cheese to the topping, left out the salt, added pepper, sprinkled in some rosemary and baked covered until a few minutes before the end. This dish makes great use of leftovers, but next time I'll spice it up more.
Good but bland. I try not to use processed foods but had to live with the canned soup. I substituted plain yogurt for the mayonnaise and rehydrated dried shitakies for the canned mushrooms. Also added chopped cashews and grated asiago cheese to the topping, left out the salt, sprinkled in some rosemary and baked covered until a few minutes before the end. This dish makes great use of leftovers, but next time I'll spice it up more.
Good but bland. I substituted plain yogurt for the mayonnaise and rehydrated dried shitakis for the canned mushrooms. Also added chopped cashews and grated asiago cheese to the topping, left out the salt and sprinkled in some rosemary. This dish makes great use of leftovers, but next time I'll spice it up more.
Reviewed on Sep. 29, 2012 by CLAUDINA10
so easy and good.
Reviewed on Mar. 07, 2012 by Holmescsh
I made so many changes it was hardly this recipe - thus 4 instead of 5... Used low fat soup, replaced 1/2 of mayo with light sour cream, then 1/2 light mayo and 1/2 light Miracle Whip for the remaining recommended mayo measure topped with whole wheat crackers - used dehydrated onions and added crushed rosemary to taste. It was excellent.
Reviewed on Feb. 06, 2012 by risej
Great easy cassarole dish with good flavor. I added my own twist to the recipe, by putting broccoli in the dish and adding almond slices instead of waterchestnuts. I used Campbell's cream of chicken & mushroom soup, and fresh sliced mushrooms instead of canned. I didn't have saltines, so I used the whole wheat crackers I had on hand, which worked just fine.
Reviewed on Dec. 06, 2011 by tootlissie
Love this!! Family favorite!!
Reviewed on Oct. 13, 2011 by kafaughn
Added broccoli florets and chopped a red pepper for color. Used fresh mushrooms rather than canned. Very good.
Reviewed on Oct. 03, 2011 by Steph Brown
Very good, my family enjoyed it. Left out the mushrooms and water chestnuts, but added about a cup of mixed vegetables, like on of the other ladies did. Also, doubled the rice and added about 1/2 to 3/4 cup of milk to keep it moist. Will definitely make again! Thanks for sharing!
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