Sunday, February 26, 2012

Chicken and Rice

My mother in law gave me this recipe when Chris and I were first married.  Chris was excited when he heard I was making this "casserole".   I hated to title this dish a "casserole" because I was afraid many of you wouldn't try it. I do hope you will give it a try.  I especially love the creamy AND crunchy texture.

 I don't really make a ton of casseroles anymore - mainly due to a picky child.   My good friend Barb is from South Dakota and she grew up saying "hot dish" instead of casserole.  So, in Barb's mind - this is a Chicken and Rice Hot Dish.

Also, this is a great dish to take to a friend in need.  You could even use light ingredients and make it healthier.  I was talking to a fellow preschool teacher about substituting plain Greek yogurt for the mayonnaise to make a dish healthier.  I did use light mayo but may try yogurt next time.

I think you will enjoy this "casserole" or "hot dish".  I know my hubby did!

Chicken and Rice Casserole

2 cups cooked chicken, diced
2 -3 cups cooked rice (I used closer to 3)
1 cup celery, diced
1 can cream of chicken soup
2 Tbsp chopped onion (I used minced onion)
3/4 cup light mayonnaise
1 small can water chestnuts
1/2 cup sliced almonds, toasted
1 cup crushed corn flakes/1/4 stick melted butter

Mix first 8 ingredients and pour into a greased 9 x 13 glass baking dish.  Sprinkle with corn flake/butter mixture.  Bake at 350 for 45 minutes.

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