Old Fashioned Chicken and Rice Casserole
User Reviews
5
Old Fashioned Chicken and Rice Casserole
Description
The casserole uses cooked, diced chicken, which can come from a rotisserie or home-cooked boiled chicken, combined with cooked rice for the base. Mayonnaise and condensed cream of chicken soup add richness and a creamy binding component. Freshly diced onion and celery contribute a mild crunch and aromatic depth. Slivered almonds provide extra texture inside the dish.
The topping of crushed Ritz crackers mixed with melted butter adds a crisp and buttery layer that browns during baking. The casserole is baked uncovered until hot and bubbling, with the topping golden and crunchy. The result is a balance of creamy interior and crisp, flavorful topping with tender cooked vegetables throughout.
This casserole works well as a comforting family dinner or potluck dish. It pairs simply with side salads or steamed vegetables and provides a filling meal featuring chicken and rice components. The mild flavors and textures make it accessible and easy to serve.
Notes suggest using cooked chicken meat from rotisserie chicken for convenience or cooking your own by boiling. Vegetables can be sautéed before adding if preferred softer texture. Using microwaveable rice can save time. The recipe yields about 6 servings.
Ingredients
- 3 cups chicken cooked, diced
- 3 cups rice cooked
- ¾ cup mayonnaise
- 1 (10.5 oz) condensed cream of chicken soup or use cream of mushroom or cream of celery soup, can
- 1 cup chicken broth
- 1 small onion finely diced
- 1 cup celery finely diced
- ½ cup almonds about 2 ounces, slivered
- 1 Ritz crackers coarsely crushed (about 30 crackers or 1 ½ cups crumbs, sleeve
- 4 tablespoons butter melted
- parsley optional garnish, chopped fresh, 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
- Use 3 cups cooked chicken, either from rotisserie or boiled chicken breasts or thighs.
- Sauté celery and onion before adding for softer texture, if desired.
- You can use microwaveable rice for convenience; about 1½ pouches cover the amount needed.
- The casserole serves about 6 people and reheats well.
- Choose condensed cream of chicken, mushroom, or celery soup depending on preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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