Grandma's Chicken and Rice Casserole
Grandma's Chicken and Rice Casserole is one of those dishes the entire family will eat. This casserole is a perfect way to take leftover chicken, rice - and even hard-boiled eggs - and turn them into a whole new dish.
Servings: 6 people
- 1 teaspoon butter
- 1 medium onion diced
- 1 cup celery diced
- 1 cup cooked chicken diced
- 1 10.5 oz. can cream of mushroom soup
- 1 cup rice cooked
- 3/4 cup mayonnaise
- 1 teaspoon lemon juice
- 3 hard-boiled eggs diced
- 3/4 cup cornflakes crushed
In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
Sprinkle crushed cornflakes over top.
Bake at 375 degrees F for 30 minutes.
- Use canned chicken, poached chicken, rotisserie chicken, grilled chicken - whatever type of leftover chicken is available for this easy chicken and rice casserole.
- Use leftover turkey in place of the chicken!
- Substitute bread crumbs, cracker crumbs or crushed potato chips for corn flakes, if desired.
- Mayonnaise makes for a creamy casserole. Miracle Whip would work as a substitute, if needed.
- Be sure to use rice that has already been cooked.
- Looking for more recipes with canned chicken? Try our easy 3 ingredient Chicken Salad recipe.
Calories: 316kcal | Carbohydrates: 35g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 656mg | Potassium: 268mg | Fiber: 1g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg