Chicken Rice Casserole

Chicken Rice Casserole Recipe This picture is from allrecipes where I got the recipe.  I will try to remember to take a picture later and add it of how mine came out.  I am loving the directions!  It didn’t get cut off… there is only 1.  That’s it!  Yippie!

Here is the recipe just in case you wanted to make it tonight too.


  • 2 cups cubed, cooked chicken
  • 2 cups cooked rice
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (4.5 ounce) jar 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
  • 1 tablespoon butter or margarine, melted


  1. In a 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 degrees F for 30-35 minutes or until bubbly.


Here is how mine turned out.  I didn’t have water chestnuts so I added a can of corn instead.  I used brown rice and used a bit more than it called for.  My cream of chicken soup was with herbs.  The rest of the recipe was the same.

We all loved it and ate it up.  Hubby even had seconds.  This fed hubby twice and a helping each for me and the two older of the little ones with enough leftovers for two lunches.  I will definitely be making this again.

The blurry brownie pic is dessert.  Thanks to Betty Crocker Fudge Brownies that I was going to make into a la mode, but as you can see by the picture they didn’t get that far.


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