Ingredients
- 11 ounces cooked chicken (2 1/2 cups cooked, cubed)
- 17 1/2 ounces cooked rice (2 cups white rice, cooked, or brown)
- 1 can (10 3/4 ounce) condensed cream of chicken soup (undiluted)
- 3/4 cup mayonnaise (do not use salad dressing)
- 1 teaspoon garlic powder
- 1 1/2 tablespoons fresh lemon juice
- 1 can (8 ounce) sliced water chestnuts (drained)
- 1 celery rib, finely diced
- 1/2 small yellow onion, finely chopped (about 1/4 cup)
- 1/4 teaspoon salt (seasoned salt)
- 1/4 teaspoon ground black pepper, or to taste
- 1/2 cup crushed saltine crackers
- 2 tablespoon butter, melted
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Grease a 2 1/2-quart baking dish.
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Step 3: In a large bowl, combine the condensed soup with mayonnaise, garlic powder and lemon juice until smooth and thoroughly combined.
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Step 4: Mix in cooked chicken, rice, water chestnuts, celery, onion, seasoned salt and pepper.
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Step 5: Transfer to baking dish.
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Step 6: Combine the cracker crumbs and butter; sprinkle over the top.
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Step 7: Bake, uncovered for 30-35 minutes or until bubbly.
We hope you enjoy this recipe!
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