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Rice and Chicken Bake

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.
  • Makes
    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

  • 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.
  • 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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Reviews

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Average Rating:
  • PrplMonky5
    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.

  • Mystikecho
    Jul 17, 2015

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

  • MRPinter
    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.

  • mmiracola
    Apr 17, 2013

    No comment left

  • SactoFoodie
    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.

  • lydiawoz
    Feb 19, 2013

    No comment left

  • jamieberg
    Feb 16, 2013

    No comment left

  • diamondsk3
    Dec 23, 2012

    No comment left

  • CLAUDINA10
    Sep 29, 2012

    so easy and good.

  • Holmescsh
    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.