Crispy Chicken-and-Rice Casserole

Deliver with a tossed green salad and French bread.

  • Yield: Makes 8 to 10 servings


  • 1 cup uncooked long-grain rice
  • 2 cups chopped cooked chicken
  • 2 none (10 1/2-ounce) cans cream of mushroom soup
  • 1 none (8-ounce) can sliced water chestnuts, drained
  • 1 none (3 1/2-ounce) can sliced mushrooms, drained
  • 1 cup chopped celery
  • 3/4 cup mayonnaise
  • 1 none small onion, chopped
  • 1/2 cup sliced almonds
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 cup crushed cornflakes cereal
  • none 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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Crispy Chicken-and-Rice Casserole Recipe