Crispy Chicken & Rice Casserole

"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"
photo by Pierre Dance photo by Pierre Dance
photo by Pierre Dance
photo by Denise in da Kitchen photo by Denise in da Kitchen
Ready In:
1hr 5mins


  • 1 cup uncooked long-grain rice
  • 2 cups chopped cooked chicken
  • 2 (10 1/2 ounce) cans cream of chicken soup or (10 1/2 ounce) cans cream of celery soup
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (3 1/2 ounce) can sliced mushrooms, drained
  • 1 cup chopped celery
  • 34 cup mayonnaise
  • 1 small onion, chopped
  • 12 cup sliced almonds
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 cup crushed corn flakes cereal
  • chopped fresh parsley, for garnish


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

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  1. 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.
  2. I changed a few things in this recipe but used it as a guide for what I was looking for.I used one can cream of chicken soup and replaced second can with a cup of sour cream.I also used fresh mushrooms,zucchini and scallions whih I sauted first.I omitted celery,but added some diced pimento.I sprinkled the top with crumbled buttery crackers.I did not spice it up as I made it for elderly women.Well it was a hit!My friend said it was a keeper.
  3. I made this for supper last night and if I had posted a review then I would have rated it lower. Today I reheated some for lunch and was peasently surprised at how well the flavors had blended and matured over night in the frig. I used Basmati rice cooked in home made chicken stock. Chicken in most casseroles tends to get lost so I put in 3 cups. I'm a onion'holic and the Walla Walla sweet onions are in now so I finely chopped 2 medium ones. I'm also a chilie head and I had 2 mild Pasilla chilies that needed to be used. I burned the skins off with the handy kitchen propane torch, scrapped, and then finely chopped them. I'm not a dry breakfast person so I had no corn flakes. I did have some tortilla chips. A few passes under the rolling pin and they made a fine topping. All in all, I can't recommend this too highly. This is most definetly a keeper. Thanx for posting this fine recipe. Pierre
  4. This casserole was a pleasant surprise. I was looking for a different way to use up left-over chicken and I am glad that I tried this. It is more flavorful than many chicken casseroles and also has the added bonus of a satisfying crunch with every bite! I followed the directions exactly, using 1 can of cream of mushroom soup and 1 can of cream of chicken soup. I made it the night before and the next day I added the corn flakes and just popped it in the oven when I came home from work. A very nice dish, JoiD. Thanks for sharing it.


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