Old Fashioned Chicken and Rice Casserole
User Reviews
5.0
33 reviews
Excellent
Old Fashioned Chicken and Rice Casserole
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This easy chicken and rice casserole comes together in just 10 minutes!
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Ingredients
- 3 cups cooked, diced chicken
- 3 cups cooked rice
- ¾ cup mayonnaise
- 1 (10.5 oz) can condensed cream of chicken soup (or use cream of mushroom or cream of celery soup)
- 1 cup chicken broth
- 1 small onion, finely diced
- 1 cup finely diced celery
- ½ cup slivered almonds (about 2 ounces)
- 1 sleeve Ritz crackers, coarsely crushed (about 30 crackers or 1 ½ cups crumbs)
- 4 tablespoons Butter, melted
- Optional garnish: chopped fresh parsley or other herbs
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery, and almonds. Transfer to the prepared baking dish.
- In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
- Bake, uncovered, until hot, bubbly, and golden brown on top, about 25-30 minutes.
Notes
- You'll need 3 cups of cooked chicken for this casserole. I like to use the meat from a store-bought rotisserie chicken for convenience. If you prefer to cook your own chicken at home, start with about 1 ½ lbs. of boneless, skinless chicken breasts or boneless skinless chicken thighs. Boil until cooked through, about 10-15 minutes. When cool enough to handle, chop or pull the chicken and use in the recipe.
- The celery and onion become slightly tender in the casserole, but still have a firm bite (which I prefer for crunch in the dish). If you like your celery and onion very soft, I recommend sautéing the vegetables in a skillet with butter or olive oil before adding them to the casserole.
- Use microwaveable rice for a shortcut. If you're using Uncle Ben's Ready Rice, microwave the rice according to the package directions before adding it to the dish. Each pouch contains about 2 cups of rice, so you'll need about 1 ½ packets for this recipe.
Nutrition Information
Show Details
Serving
1/8 of the casserole
Calories
366.6kcal
(18%)
Carbohydrates
31.6g
(11%)
Protein
16.5g
(33%)
Fat
19.7g
(30%)
Saturated Fat
5.7g
(29%)
Polyunsaturated Fat
5.7g
Monounsaturated Fat
4g
Cholesterol
54.6mg
(18%)
Sodium
657.3mg
(27%)
Potassium
274.4mg
(8%)
Fiber
2g
(8%)
Sugar
2.1g
(4%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 3666 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 366.6kcal | 18% |
| Carbohydrates | 31.6g | 11% |
| Protein | 16.5g | 33% |
| Fat | 19.7g | 30% |
| Saturated Fat | 5.7g | 29% |
| Polyunsaturated Fat | 5.7g | 34% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 54.6mg | 18% |
| Sodium | 657.3mg | 27% |
| Potassium | 274.4mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2.1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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