This is one of my favorite chicken casseroles. I love the water chestnuts and the almonds. Great flavor. I make it and divide it in smaller containers and freeze it.
Crispy Chicken-and-Rice Casserole
Deliver with a tossed green salad and French bread.
Yield: Makes 8 to 10 servings
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- 1 cup uncooked long-grain rice
- 2 cups chopped cooked chicken
- 2 (10 1/2-ounce) cans cream of mushroom soup
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 (3 1/2-ounce) can sliced mushrooms, drained
- 1 cup chopped celery
- 3/4 cup mayonnaise
- 1 small onion, chopped
- 1/2 cup sliced almonds
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 cup crushed cornflakes cereal
- Garnish: chopped fresh parsley
- Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.
- Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.
- Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.
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