- advertisement -

My favorite chicken and rice casserole...

Discussion in 'Recipe Exchange' started by Teacups, Dec 14, 2010.

  1. Teacups

    Teacups Approved members

    Jun 4, 2010
    w/ a few minor changes!

    2 c. cooked chicken, bite size pieces
    2 c. celery sauteed in butter (shoulda used cooking spray or olive oil - oops!)
    1 can cream of chicken soup (changed it to Healthy Request)
    2 c. cooked rice (made all brown rice, usually use white)
    1 c. mayo (just used less, but still used the real thing!)

    Combine and bake at 350 for about 30 minutes.

    Mix the following topping and add for 10-15 minutes more cooking time:
    Crushed cornflakes - about a cup (Substituting bran flakes)
    Mix w/ melted butter 1-2 T (sorry, not substituting this!)
    Add sliced almonds if desired

    - I eyeball the topping and just spread it evenly across the top. Bake till lightly golden. MMMmmmmm.

    This is comfort food to the max. I love making it but started to feel guilty even before D as I tried to stay away from "cream of" recipes. But was just in the mood for this with all the chilly temps this week. So thought I'd change it up just a little. Can't wait to dig in!

    ETA: Sorry, no help on carb counts. That is another reason (a D one this time) that I don't prepare as many one-dish meals.
    Last edited: Dec 14, 2010

Share This Page

- advertisement -

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice