Chicken Rice Casserole Recipe

Chicken Rice Casserole Recipe
Photo by: Taste of Home
Rating

100% would make again

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

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  • 4-6 Servings
  • Prep: 10 min. Bake: 30 min.

Ingredients

  • 2 cups cubed cooked chicken
  • 2 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 celery ribs, thinly sliced
  • 3/4 cup mayonnaise
  • 1 tablespoon chopped onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup crushed saltines (about 10 crackers)
  • 1 tablespoon butter, melted

Directions

  • In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over the top.
  • Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 4-6 servings.

Nutrition 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.

Chicken Rice Casserole published in Casserole Cookbook , p31

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Reviews for Chicken Rice Casserole (2)

Chicken Rice Casserole Recipe

Chicken Rice Casserole

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Reviewed on Nov. 02, 2009 by maxgirl1

For my daughter's recent wedding rehearsal dinner, the groom's mother and friends served this recipe (x20!). They added snipped rosemary to the rice mixture, and crushed buttered croutons in place of the saltine cracker topping. It was delicious and a huge hit. Our side of the family is still asking for the recipe.

Reviewed on Aug. 28, 2009 by mimicotom

I used pork instead of chicken and it tasted just as good!

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