Leanne Morgan's Chicken Casserole Via Paula Deen

Recipe by Irish Rose
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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups cooked chicken, chopped
  • 2
    cups cooked wild rice
  • 2
    (10 3/4 ounce) cans cream of mushroom soup
  • 1 12
    cups celery, chopped
  • 1 12
    cups onions, chopped
  • 34
    cup sliced almonds
  • 12
  • 2
    tablespoons fresh lemon juice
  • 1 12
    cups butter flavored crackers, crushed
  • 14
    cup butter, melted
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DIRECTIONS

  • Preheat oven to 350 degrees and lightly grease a 9x13 inch baking dish.
  • In large bowl, combine chicken, rice, soup, celery, onion, mayonnaise, almonds, broth and lemon juice. Spread mixture into prepared baking dish.
  • In small bowl, combine cracker crumbs and melted butter, tossing gently to coat. Sprinkle cracker crumbs over casserole and bake for 45 minutes or until golden brown and bubbly.
  • Note: I used Uncle Ben's long grain and wild rice. I also used Ritz crackers. This casserole can be covered and chilled overnight. Be sure to let it come to room temperature before baking.
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