Easy Chicken & Rice Casserole
Created by KittenCal on September 18, 2011
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #201
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
-
Step 1: Preheat oven to 350 degrees F.
-
Step 2: Grease a 2 1/2-quart baking dish.
-
Step 3: In a large bowl, combine the condensed soup with mayonnaise, garlic powder and lemon juice until smooth and thoroughly combined.
-
Step 4: Mix in cooked chicken, rice, water chestnuts, celery, onion, seasoned salt and pepper.
-
Step 5: Transfer to baking dish.
-
Step 6: Combine the cracker crumbs and butter; sprinkle over the top.
-
Step 7: Bake, uncovered for 30-35 minutes or until bubbly.
Nutritional Facts
- Serving Size: 1 (447.7 g)
- Calories 477.7
- Total Fat - 20.3 g
- Saturated Fat - 6.7 g
- Cholesterol - 219.8 mg
- Sodium - 15256.7 mg
- Total Carbohydrate - 53.5 g
- Dietary Fiber - 0.8 g
- Sugars - 3 g
- Protein - 19.3 g
- Calcium - 48.9 mg
- Iron - 4.9 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.3 mg