Betty demonstrates how to make Baked Chicken and Rice Casserole. This is a great oven-baked blend of cooked chicken, soups, celery, onion, water chestnuts, mayonnaise, with a crumb topping.
Baked Chicken and Rice Casserole
2 cups chicken, cooked and cut into chunks
2 tablespoons butter, melted
1 cup finely-chopped celery
2 tablespoons chopped onion
1 cup cooked white rice
10.75-oz. can cream of chicken soup
10.75-oz. can Cheddar cheese soup
2/3 cup mayonnaise
7-oz. to 8-oz. can sliced water chestnuts, drained
cooking oil spray
1 cup cornflake crumbs
2 tablespoons butter, melted
Saute 1 cup of finely-chopped celery and 2 tablespoons finely-chopped onion in 1 tablespoon melted butter over low heat, stirring occasionally. Set aside. In a large bowl, combine 2 cups cooked, chunked chicken, 1 cup cooked white rice, 1 can cream of chicken soup, 1 can Cheddar cheese soup, 2/3 cup mayonnaise, 1 can drained water chestnuts, and the previously sauteed celery and onion. Mix well and pour into a 13-inch by 9-inch by 2-inch baking dish, which has been sprayed with cooking oil spray. Use the back of a spoon to smooth out mixture until it is even. Bake at 350 degrees (F) for 20 minutes, until bubbly. Mix 1 cup cornflake crumbs with 2 tablespoons melted butter. Sprinkle evenly over partially baked casserole. Return casserole to 350-degree (F) oven and continue to bake 10 minutes longer, until the topping is browned and the whole casserole is bubbly. Remove from oven and serve immediately! Delicious! I hope you enjoy this recipe! –Betty 🙂
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