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Rice and Chicken Bake

Total Time

Prep: 10 min. Bake: 30 min.

Makes

6 servings

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

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.

Nutrition Facts

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

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