This is my adapted, much simpler version of another Chicken and Rice Casserole recipe that I came across. I used what I had on hand, and had to do without all of the “fancy” expensive additions.
I have to say it ended up being very yummy. I was pleasantly surprised that both kids AND hubby loved it! This is a keeper in my home for sure!
Crispy Chicken and Rice Casserole
- 1 cup uncooked long grain rice (or about 3 cups cooked)
- 2 cups cooked, shredded chicken (I like it from the crock pot)
- 2 (10.5 oz) cans Cream of Chicken Soup (or a homemade alternative)
- 3/4 cup mayonnaise
- 1 Tbsp onion powder (or half a small onion chopped; we don’t like onions much)
- 1 Tbsp lemon juice
- 1 tsp salt
Cook rice according to package directions. Stir together cooked rice and all-except the cereal- ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish, or two 8×8 square baking dishes (can freeze one).
Bake at 350° for 30 minutes or until lightly browned on top.
You can freeze this casserole for up to 1 month. 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.
A cheap crowd pleaser, I’m lovin’ that!! Do you have a favorite chicken and rice casserole recipe to share?
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.