Rice and Chicken Bake

Name: Rice and Chicken Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 cups cubed cooked chicken; 2 cups cooked rice; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 can (8 ounces) sliced water chestnuts, drained; 1 jar (4-1/2 ounces) sliced mushrooms, drained; 2 celery ribs, thinly sliced; 3/4 cup mayonnaise; 1 tablespoon chopped onion; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/3 cup crushed saltines (about 10 crackers); 1 tablespoon butter, melted

Total Time Prep: 10 min. Bake: 30 min.

Yield 6 servings

Test Kitchen Approved

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

2 cups cubed cooked chicken
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 celery ribs, thinly sliced
3/4 cup mayonnaise
1 tablespoon chopped onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup crushed saltines (about 10 crackers)
1 tablespoon butter, melted

Directions

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.
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.

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

Recipe Creator