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My favorite chicken and rice casserole...

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

  1. Teacups

    Teacups Approved members

    Joined:
    Jun 4, 2010
    Messages:
    368
    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

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