Taste of Home
Chicken and Rice Casserole
TOTAL TIME: Prep: 15 min. Bake: 1 hour
YIELD: 12 servings.
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
Ingredients
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4 cups cooked white rice or a combination of wild and white rice
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4 cups diced cooked chicken
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1/2 cup slivered almonds
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1 small onion, chopped
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1 can (8 ounces) sliced water chestnuts, drained
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1 package (10 ounces) frozen peas, thawed
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3/4 cup chopped celery
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 cup mayonnaise
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2 teaspoons lemon juice
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1 teaspoon salt
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2 cups crushed potato chips
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Paprika
Directions
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1.
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.
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2.
Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.
Nutrition Facts
1 cup: 439 calories, 26g fat (5g saturated fat), 51mg cholesterol, 804mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.
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