Read reviews (14)
Rate recipe
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Aug. 02, 2011 by Sophie1210
I fixed this for a neighborhood potluck dinner. I omitted the salt and added about 1 cup of frozen mixed vegetables just to give this a "little color" and used cream of mushroom soup, diluted with about 1/4 soup can low soldium chicken broth and 1/4 soup can cooking sherry. My husband and neighbors loved it.
Reviewed on Jul. 15, 2011 by u006264
Very good and easy to make.
Reviewed on Jun. 15, 2011 by momio
It was very good. I used Ritz instead of saltines.
Reviewed on May. 29, 2011 by parksville
Absolutely delicious! Used fresh mushrooms instead of canned and as I didn't have any saltines in the house I used ritz crackers instead. This casserole reheats well and can be made ahead and refrigerated before cooking. Would serve to company it's so tasty! Another TOH "keeper"!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013