This is my favorite casserole hands down. My mom has made this for years, but she doesn't make it with rice in it (because I was a picky child and am a picky adult :0 ) So she serves this over rice. I now make it for my husband. Don't leave out the lemon juice, it makes a big difference, and the more cheese the better
This was a very tasty casserole. I did add some seasoned salt. Will make again soon. Thanks for posting.
Excellent casserole. Made half a recipe for the two of us and it was great. Only a little left over.
Used all cheddar cheese and loved the flavors.
Fantastic! I modified it slightly by substituting Velveeta for half of the cheese to make it creamy and adding a small chopped, sauteed onion. Since it was for a Euchre card party and several of the guys are big eaters, I made 1 1/2 times the normal amount and put it in a large stoneware casserole 9x13 pan. I raised the temp 25 degrees and it got nice and bubbly in the same amount of time. My wife and everyone else raved at this dish.
I made this recipe from the LHJ article and used light sour cream, light mayo, 2% cheese, and low fat cream of celery soup and it was still amazing.
This is one of my favorite recipes. It freezes wonderfully! I'll often make two pans of it on a weekend, freeze one, and divide the other up into lunch containers, over rice. (I don't cook it with the rice). Also, a can of cream of mushroom soup makes a good sub for the cream of chicken: seems to give it a bit more zest.