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Rice and Chicken Bake

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Total Time
Prep: 10 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Linda Durnil, Decatur, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

Mushrooms, celery and water chestnuts add texture and crunch in this comforting casserole. Chicken and rice are perfect partners that always satisfy.—Linda Durnil, Decatur, Illinois

Test Kitchen Approved

Rice and Chicken Bake

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Yield: 6 servings
Prep: 10 min
Cook: 30 min
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Ingredients

  • 2 cups cubed cooked chicken
  • 2 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 celery ribs, thinly sliced
  • 3/4 cup mayonnaise
  • 1 tablespoon chopped onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup crushed saltines (about 10 crackers)
  • 1 tablespoon butter, melted
Text Ingredients

Directions

  1. In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over the top.
  2. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts

1-3/4 cups: 392 calories, 31g fat (6g saturated fat), 61mg cholesterol, 939mg sodium, 12g carbohydrate (2g sugars, 2g fiber), 16g protein.
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