Chicken and Rice Casserole
3 cups skinless/boneless chicken breast (about 1 lb.) cooked and diced
1 10-1/2 oz can cream of mushroom soup
1 10-1/2 oz can cream of chicken soup
1 4-oz can of sliced mushrooms (Optional)
1 cup mayonnaise
1 tsp seasoned salt
Pepper to taste
2 tbsp lemon juice
1 small onion, chopped
1-1/2 cups celery, chopped
1 small jar pimento, chopped (Optional)
2 cups cooked rice (not minute rice)
½ cup slivered almonds (Optional)
1 cup bread crumbs, browned slightly (can use Ritz cracker crumbs) in 2 tbsp margarine
Mix all ingredients except bread crumbs. Adjust seasonings to taste. Place in buttered 9x13 inch casserole dish. Cover. Refrigerate overnight or at least 1-1/2 hours before cooking. When ready to cook, remove cover, add the bread crumbs, then bake at 350° for 40-50 minutes or until the center is hot. One 9”x13” Casserole dish typically serves 9 to 10.
1 10-1/2 oz can cream of mushroom soup
1 10-1/2 oz can cream of chicken soup
1 4-oz can of sliced mushrooms (Optional)
1 cup mayonnaise
1 tsp seasoned salt
Pepper to taste
2 tbsp lemon juice
1 small onion, chopped
1-1/2 cups celery, chopped
1 small jar pimento, chopped (Optional)
2 cups cooked rice (not minute rice)
½ cup slivered almonds (Optional)
1 cup bread crumbs, browned slightly (can use Ritz cracker crumbs) in 2 tbsp margarine
Mix all ingredients except bread crumbs. Adjust seasonings to taste. Place in buttered 9x13 inch casserole dish. Cover. Refrigerate overnight or at least 1-1/2 hours before cooking. When ready to cook, remove cover, add the bread crumbs, then bake at 350° for 40-50 minutes or until the center is hot. One 9”x13” Casserole dish typically serves 9 to 10.
