Very Good Chicken and Rice Casserole

READY IN: 45mins
Recipe by Marla in California

I created this recipe using some ideas from other of chicken and rice casseroles that I found. This turned out so delicious that my family raved about it and and insisted that I add it to my tried and true recipe collection.

Top Review by Shirl

Made this with some left over turkey from Easter. It was goood. I used 4 cups of cooked rice instead of success rice, used fresh mushrooms and left off the cornflake crumbs. I would make this again but with changes...I would leave out the celery although good with it, it gave it an oriental flavor to me. I would also cut it in half as it's just my husband and I and this makes a full casserole dish. Thank you Marla for posting this recipe.

Ingredients Nutrition

Directions

  1. Saute celery and onions in butter.
  2. Mix together soup, mayonnaise, sour cream, mushrooms, chilies, celery, onions and seasonings.
  3. Spread 1 pkg.
  4. of the cooked rice on the bottom of a buttered 9x13 pan.
  5. Cover with 2 cups of the chicken.
  6. Spread 1/2 of the soup mixture over chicken.
  7. Repeat layers.
  8. Top with cheese and corn flake crumbs.
  9. Bake at 350 degrees F.
  10. for 30-40 minutes.

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