Rice and Chicken Bake Recipe
Rice and Chicken Bake Recipe photo by Taste of Home

Rice and Chicken Bake Recipe

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4.5 23 25
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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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4-6 servings

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

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.

Directions

  1. 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.
  2. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 4-6 servings.
Originally published as Chicken Rice Casserole in Casserole Cookbook 2001, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Rice and Chicken Bake

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 29, 2015

"As is, this is a good decent recipe. I didn't find the flavor to be bland at all! The only changes I made were: I used a shallot instead of an onion (because it's what I had on hand), I threw some matchstick carrots in (in place of the mushrooms), and I used Wheat Club Crackers instead of saltines. The carrots added even MORE crunch, which I enjoyed. Next time I might use chopped chestnuts, not sliced. I will also double the amount of topping, as it was barely enough to go over even half the dish."

MY REVIEW
Reviewed Jul. 17, 2015

"Love this! Made it over and over! Great for picky kids!"

MY REVIEW
Reviewed Nov. 5, 2013

"I made this recipe as written and it was a really good "comfort meal" on a gloomy fall day. My husband loved it. Will definitely make again; I think there could be a lot of minor changes and substitutions depending on what I have on hand and it would still be delicious."

MY REVIEW
Reviewed Feb. 26, 2013

"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!"

MY REVIEW
Reviewed Feb. 26, 2013

"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."

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