“This is a compilation of hot chicken salad and chicken rice casserole recipes I've collected over the years and a concoction that my fiance requests frequently! A great use for leftover chicken! Feel free to ad-lib ingredients to taste, as it is very versatile. Serve hot with a green salad and biscuits or bread.” - by RANCHGIRL_59714
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to a boil in a pot. Stir rice into boiling water, cover pot with a lid, and remove pot from heat. Let rice steam until water is absorbed completely, about 5 minutes.
- Combine rice, chicken, mushrooms, green beans, cream of chicken soup, celery, sour cream, mayonnaise, onion, garlic, seasoning blend, salt, black pepper, monosodium glutamate, and red pepper flakes in a large bowl; stir until evenly mixed. Spread the mixture into a 9x13-inch baking dish; top with mozzarella cheese. Sprinkle potato chips over the cheese.
- Bake in preheated oven until the cheese is melted and the potato chips are golden brown, 25 to 30 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 768 cal
- 38%
- Fat
- 45.1 g
- 69%
- Carbs
- 64 g
- 21%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I enjoyed this recipe but would like to add a few touches the next time I make it. I will probably saute the onions ahead of time so they are less crunchy and I get more flavor out of them. Also, de..." See morespite the sour cream and mayo, and only a 25 minute cook time, my casserole still ended up a little dry. I will probably add a cup of chicken broth to the mix before topping it with cheese to give it just the right moisture level and taste. Finally, an entire teaspoon of salt was far too much. I cut that down to less than half a teaspoon without sacrificing flavor."
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