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Rice and Chicken Bake

 Rice and Chicken Bake
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
4-6 ServingsPrep: 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.
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.

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Rice and Chicken Bake (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.