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5 from 5 votes
Chicken and Rice Casserole Served
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Chicken and Rice Casserole
Prep Time
15 mins
Cook Time
37 mins
Total Time
55 mins
 
Course: Main Course
Cuisine: American
Servings: 8 people
Author: Linda Loosli
Ingredients
  • 2 cups cooked chicken cut into bite-size pieces
  • 3 cups cooked rice
  • 1 chopped fresh onion
  • 1 cup fresh celery chopped into bite-size pieces
  • 1 can water chestnuts drained, sliced or chopped (approximately 8 ounces)
  • 1 cup mayonnaise or miracle whip
  • 2 tablespoons lemon juice
  • 1 cup almonds (slivered)
Instructions

  1. Preheat the oven to (350°F) = (176°C) degrees.

  2. Chop the chicken into bite-sized pieces.

  3. Chop the onion into bite-sized pieces.

  4. Chop the celery into bite-sized pieces.

  5. Combine all of the ingredients in a large bowl, except the almonds. Stir the mixture until blended well. Set the almonds aside.

  6. Grease a 9 by 13-inch baking dish. Scoop the ingredients into the baking dish.

  7. Bake uncovered for 30-40 minutes, or until heated through. Add the almonds to the top of the casserole during the last 5-10 minutes of baking.