Rice and Chicken Bake
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 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
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2 cups cubed cooked chicken
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2 cups cooked rice
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 can (8 ounces) sliced water chestnuts, drained
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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2 celery ribs, thinly sliced
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3/4 cup mayonnaise
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1 tablespoon chopped onion
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1 tablespoon lemon juice
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1/2 teaspoon salt
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1/3 cup crushed saltines (about 10 crackers)
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1 tablespoon butter, melted
Directions
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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.
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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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