Chicken and Rice

"A little different than your traditional Chicken and Rice...but oh so yummy!"
photo by Photo Momma photo by Photo Momma
photo by Photo Momma
photo by southbaker photo by southbaker
photo by Photo Momma photo by Photo Momma
photo by Photo Momma photo by Photo Momma
Ready In:
1hr 15mins




  • In a saucepan, bring 5 cups of water to a boil. Add rice and stir (just once). Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 TBSP margarine in a medium skillet over medium heat; saute onion and celery until tender.
  • Preheat oven to 350 degrees F.
  • Combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. Transfer the mixture into a 9"x13" baking dish. Top with crushed cornflakes and 2 TBSP melted margarine.
  • Bake in preheated oven for 45 minutes, uncovered.

Questions & Replies

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  1. This was a great chicken and rice recipe. I used 1 3/4 cups of rice because that's all I had, next time I might use 1 1/2 cups because I thought for my tastes 1 3/4 was a little too much. I also used a packet of onion soup mix with the cream of chicken soup and mayonnaise mix and I had some French's fired onions on hand so I crushed a can of them up and mixed them with 1/2 cup of breadcrumbs for the topping. It turned out very good!!!!
  2. This was GREAT! My husband actually said, "this is awesome", and that is quite a bit compliment from him. Pretty much made as directed- only difference was I didn't add the whole cup of mayo, maybe 1/2 cup instead, and didn't add all of the rice- seemed like too much for us. The dish turned out perfectly. Thanks for a new dish in our rotation! :-) Made for Fall '09 PAC.
  3. Very good! We add water chestnuts to the chicken and rice mixture to add some more crunch. We also add sliced almonds to the topping. Mmm....Mmm good!


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