Back to Rice and Chicken Bake

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Rice and Chicken Bake Recipe

Rice and Chicken Bake 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
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD: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

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.

Nutritional Facts

1-3/4 cup: 392 calories, 31g fat (6g saturated fat), 61mg cholesterol, 939mg sodium, 12g carbohydrate (2g sugars, 2g fiber), 16g protein

Reviews for Rice and Chicken Bake

Sort By :
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."

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 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."

MY REVIEW
Reviewed Feb. 26, 2013

"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."

MY REVIEW
Reviewed Sep. 29, 2012

"so easy and good."

MY REVIEW
Reviewed Mar. 7, 2012

"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."

MY REVIEW
Reviewed Feb. 6, 2012

"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."

MY REVIEW
Reviewed Dec. 6, 2011

"Love this!! Family favorite!!"

MY REVIEW
Reviewed Oct. 13, 2011

"Added broccoli florets and chopped a red pepper for color. Used fresh mushrooms rather than canned. Very good."

MY REVIEW
Reviewed Oct. 3, 2011

"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!"

MY REVIEW
Reviewed Aug. 2, 2011

"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."

MY REVIEW
Reviewed Jul. 15, 2011

"Very good and easy to make."

MY REVIEW
Reviewed Jun. 15, 2011

"It was very good. I used Ritz instead of saltines."

MY REVIEW
Reviewed May. 29, 2011

"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"!"

MY REVIEW
Reviewed Mar. 17, 2011

"Chicken casseroles are always a hit and this one is no different. I used bread crumbs and butter instead of saltines. I will definitely make this recipe again for my family."

MY REVIEW
Reviewed Jan. 8, 2011

"The whole family really liked this recipe...I did change it a bit. I didn't have celery or chestnuts, so I left those out. I added about 4 Tablespoons of cream cheese to soup and heated it first to melt it. Really good recipe"

MY REVIEW
Reviewed Sep. 20, 2010

"I added some minced garlic and black pepper and will definitely make it again."

MY REVIEW
Reviewed Apr. 28, 2010

"This was very tasty and very easy to make with ingredients that are in almost every pantry."

MY REVIEW
Reviewed Nov. 2, 2009

"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."

MY REVIEW
Reviewed Aug. 28, 2009

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

Loading Image

Wine Pairings

Light-Bodied White Wine

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