Crispy Chicken & Rice Casserole

READY IN: 1hr 5mins
Recipe by JoiD

This recipe is absolutley delicious! It is not only tasty but has a wonderful crunchy texture with the almonds, water chestnuts & cornflakes cereal. Recipe is from Southern Living, SEPTEMBER 2003

Top Review by Roxi

Honestly, this wasn't a hit with my family. The kids thought there was too much onion and I wasn't crazy about the texture. It wasn't cheap to make, with all the various ingredients, so I was sad to have it not be eaten.

Ingredients Nutrition

  • 236.59 ml uncooked long-grain rice
  • 473.18 ml chopped cooked chicken
  • 2 (595.33 g) can cream of mushroom soup or 2 (595.33 g) can cream of chicken soup or 2 (595.33 g) can cream of celery soup
  • 226.79 g can sliced water chestnuts, drained
  • 99.22 g can sliced mushrooms, drained
  • 236.59 ml chopped celery
  • 177.44 ml mayonnaise
  • 1 small onion, chopped
  • 118.29 ml sliced almonds
  • 14.79 ml lemon juice
  • 4.92 ml salt
  • 236.59 ml crushed corn flakes cereal
  • chopped fresh parsley, for garnish

Directions

  1. Cook rice according to package directions.
  2. Stir together cooked rice and next 10 ingredients in a bowl.
  3. Spoon into a lightly greased 13- x 9-inch baking dish.
  4. Sprinkle evenly with cereal.
  5. Bake at 350?
  6. for 30 minutes (I bake it longer) or until golden and bubbly.
  7. Garnish, if desired.
  8. Note: Freeze casserole up to 1 month, if desired.
  9. Thaw casserole in refrigerator overnight.
  10. Bake, covered with aluminum foil, at 350?
  11. for 45 minutes.
  12. Remove foil, and bake 15 minutes more or until thoroughly heated.

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