Rice and Chicken Bake Recipe

5 20 24
Rice and Chicken Bake Recipe
Rice and Chicken Bake Recipe photo by Taste of Home
Publisher Photo

Rice and Chicken Bake Recipe

Read Reviews
5 20 24
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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 or margarine, melted

Directions

In a 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.
Originally published as Chicken Rice Casserole in Casserole Cookbook 2001, p31

Nutritional Facts

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

  • 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 or margarine, melted
  1. In a 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.
Originally published as Chicken Rice Casserole in Casserole Cookbook 2001, p31

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Reviews forRice and Chicken Bake

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PrplMonky5 User ID: 6612040 240561
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
Mystikecho User ID: 8062309 229680
Reviewed Jul. 17, 2015

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

MY REVIEW
MRPinter User ID: 2095996 34776
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
SactoFoodie User ID: 7152561 77334
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
CLAUDINA10 User ID: 6871123 85117
Reviewed Sep. 29, 2012

"so easy and good."

MY REVIEW
Holmescsh User ID: 2528368 34772
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
risej User ID: 6433350 77333
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
tootlissie User ID: 222390 55427
Reviewed Dec. 6, 2011

"Love this!! Family favorite!!"

MY REVIEW
kafaughn User ID: 3552105 84054
Reviewed Oct. 13, 2011

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

MY REVIEW
Steph Brown User ID: 5479787 104412
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!"

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