Easy Chicken-Mushroom and Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is so easy to put together just mix all ingredients then bake, it's a great recipe to use leftover chicken or even turkey, you can either top the casserole with crushed cornflakes or sprinkle shredded cheese on the last 5 minutes of baking. Prep time does not include cooking the rice of chicken. Ingredients:
2 cups cooked rice |
2 1/2 cups cooked chicken |
2 (10 ounce) cans cream of mushroom soup |
1 (8 ounce) can sliced water chestnuts, drained |
1 1/2 cups canned mushrooms, drained |
2 small celery ribs, finely chopped |
3/4 cup mayonnaise |
1/4 cup grated parmesan cheese (or to taste) |
1 small onion, finely chopped |
1 tablespoon lemon juice |
salt and pepper |
1 pinch cayenne (optional or to taste) |
1/3 cup grated parmesan cheese (or to taste) |
shredded cheddar cheese (or use crushed cornflakes) |
Directions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
4. Transfer to the prepared baking dish.
5. Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
6. Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).
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