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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Mushrooms, celery and water chestnuts add texture and crunch in this comforting casserole. Chicken and rice are perfect partners that always satisfy.Linda Durnil, Decatur, Illinois Ingredients:
2 cups cubed cooked chicken |
2 cups cooked rice |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (8 ounces) sliced water chestnuts, drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
2 celery ribs, thinly sliced |
3/4 cup mayonnaise |
1 tablespoon chopped onion |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/3 cup crushed saltines (about 10 crackers) |
1 tablespoon butter, melted |
Directions:
1. In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over the top.
2. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 4-6 servings.
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