Name: Chicken and Rice Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 4 cups cooked white rice or a combination of wild and white rice; 4 cups diced cooked chicken; 1/2 cup slivered almonds; 1 small onion, chopped; 1 can (8 ounces) sliced water chestnuts, drained; 1 package (10 ounces) frozen peas, thawed; 3/4 cup chopped celery; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 cup mayonnaise; 2 teaspoons lemon juice; 1 teaspoon salt; 2 cups crushed potato chips; Paprika

Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia

Test Kitchen Tips

This is a great recipe for using up leftover chicken or even a rotisserie chicken!

Watch How to Make Chicken and Rice Casserole

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Chicken and Rice Casserole

3.8 | 17 Reviews Add your review

Yield:12 servings

Prep:15 min

Cook:1 hour

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Ingredients

4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
3/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips
Paprika

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Directions

Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat.