Crunchy Topped Chicken Rice Casserole Food

CHICKEN AND RICE CASSEROLE

Chicken and Rice Casserole image

This old-fashioned Chicken and Rice Casserole comes together in just 10 minutes!

Provided by Blair Lonergan

Categories Dinner

Time 40m

Number Of Ingredients 10

Ingredients

3 cups cooked, diced chicken
3 cups cooked rice
¾ cup mayonnaise
1 (10.5 oz) can condensed cream of chicken soup, NOT diluted (or use cream of mushroom or cream of celery soup)
1 cup chicken broth
1 small onion, diced
1 cup diced celery
½ cup slivered or sliced almonds
1 sleeve Ritz crackers, coarsely crushed (about 30 crackers or 1 ½ cups crumbs)
4 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds. Transfer to the prepared baking dish.
In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
Bake, uncovered, for 25-30 minutes (or until hot, bubbly, and golden brown on top).

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 366.6 kcal, Carbohydrate 31.6 g, Protein 16.5 g, Fat 19.7 g, SaturatedFat 5.7 g, Cholesterol 54.6 mg, Sodium 657.3 mg, Fiber 2 g, Sugar 2.1 g, UnsaturatedFat 9.7 g

CRUNCHY CHICKEN AND RICE CASSEROLE

Crunchy Chicken and Rice Casserole image

Simple chicken and rice casserole recipe. Cook chicken ahead of time and prep time is almost nothing. Try wheat saltine crackers for a different taste.

Provided by Mmm..Spaghetti

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb chopped chicken (breast or thighs)
2 cups instant rice
2 cups whole milk
1 (10 1/2 ounce) can cream of chicken soup
chicken soup base (to taste)
20 -30 saltine crackers
olive oil flavored cooking spray

Steps:

Boil or slow cook chicken ahead of time and chop or pull apart into bite-sized pieces.
Mix all ingredients except chicken in 8x8-inch baking dish.
Add chicken to dish and stir.
Crumble crackers on top of chicken.
Lightly spray top of casserole with cooking spray.
Bake uncovered at 350°F for 30-40 minutes.

Nutrition Facts : Calories 458.3, Fat 15.6, SaturatedFat 5.3, Cholesterol 44, Sodium 726, Carbohydrate 60.6, Fiber 1.4, Sugar 6.9, Protein 17.2

CRUNCHY RICE CASSEROLE

Crunchy Rice Casserole image

I tried this at a church potluck years ago and begged for the recipe. The crunchy cornflake topping pairs well with the creamy rice casserole. - Beth Logan, Lakefield, Ontario.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
2 tablespoons ketchup
1/2 teaspoon ground mustard
1/4 teaspoon salt
1-1/2 cups cooked long grain rice
1-1/2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup whole milk
1 teaspoon Worcestershire sauce
2 cups cornflakes, coarsely crushed
3 tablespoons butter, melted

Steps:

In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and salt; mix well. Transfer to a greased 2-qt. baking dish. Top with rice., In a bowl, combine the cheese, soup, milk and Worcestershire sauce. Pour over rice. Combine cornflakes and butter; sprinkle over the top. Bake, uncovered, at 375° for 35 minutes or until heated through.

Nutrition Facts : Calories 329 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 667mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

CRUNCHY CHICKEN CASSEROLE

Crunchy Chicken Casserole image

The water chestnuts and sliced almonds gives this dish a nice "crunch". I cook the chicken and rice the day before I plan to serve. Then the next day, I just throw it all together and bake. Serve this casserole with a side dish of cooked broccoli. Makes a wonderful meal.

Provided by Merlot

Categories Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup chopped celery
1 tablespoon butter or 1 tablespoon margarine
3 cups cubed cooked chicken breasts
1 1/2 cups cooked rice
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup mayonnaise (NOT Miracle Whip)
1 (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces)
1/2 cup sliced almonds
2 tablespoons chopped onions
salt & pepper
1 tablespoon melted butter or 1 tablespoon margarine
1/2 cup crushed corn flakes

Steps:

In a skillet, saute' the celery in butter until tender.
Remove from heat and add the next 8 ingredients.
Spoon into an ungreased 2 1/2 quart baking dish.
Combine melted butter& cornflakes.
Sprinkle on top.
Bake 350 degrees F for 30 minutes.

CRUNCHY CHICKEN CASSEROLE

Crunchy Chicken Casserole image

My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup chopped celery
1 tablespoon butter
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts; drained
1/2 cup sliced almonds
2 tablespoons chopped onion
Salt and pepper to taste
TOPPING:
1 tablespoon butter, melted
1/2 cup crushed cornflakes
Sliced almonds, optional

Steps:

In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.

Nutrition Facts : Calories 386 calories, Fat 27g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 516mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

CHICKEN AND WILD RICE CASSEROLE W/ CRUNCHY TOPPING

Chicken and Wild Rice Casserole W/ Crunchy Topping image

This recipe has been passed around so much between family and friends because everybody loves it! All comforting ingredients in a familiar dish, but with the added twist of the crunchy topping and almonds. This is my go-to dish when I need to take food to a family. I hope your family will enjoy it too!

Provided by Tracy3906

Categories One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 chicken breasts, diced (1 1/2 to 2 cups)
110 1/2 ounces cream of chicken soup
1 (4 ounce) box long grain and wild rice blend (I use Rice A Roni)
3/4 cup mayonnaise
1 cup chopped celery
1 cup Special K cereal
4 tablespoons chopped onions
3 tablespoons melted butter
1/4 cup slivered almonds

Steps:

Cook chicken breast, cool and dice. Reserve stock.
Cook rice according to package directions, using chicken stock in place of water.
Sauté celery and onion.
Combine chicken, rice, celery and onion. Add undiluted chicken soup and mayo.
Put in 7 ½ x 11 inch baking dish. Mix melted butter and Special K. Sprinkle over top along with almonds.
Bake at 325 degrees for 45 minutes to 1 hour. Enjoy!

Nutrition Facts : Calories 764.1, Fat 52.6, SaturatedFat 14.9, Cholesterol 95.6, Sodium 3751.2, Carbohydrate 50.1, Fiber 1, Sugar 6.2, Protein 25.1

CRISPY CHICKEN & RICE CASSEROLE

Crispy Chicken & Rice Casserole image

This recipe is absolutley delicious! It is not only tasty but has a wonderful crunchy texture with the almonds, water chestnuts & cornflakes cereal. Recipe is from Southern Living, SEPTEMBER 2003

Provided by JoiD7337

Categories One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2 ounce) cans cream of chicken soup or 2 (10 1/2 ounce) cans cream of celery soup
1 (8 ounce) can sliced water chestnuts, drained
1 (3 1/2 ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
1 cup crushed corn flakes cereal
chopped fresh parsley, for garnish

Steps:

Cook rice according to package directions.
Stir together cooked rice and next 10 ingredients in a bowl.
Spoon into a lightly greased 13- x 9-inch baking dish.
Sprinkle evenly with cereal.
Bake at 350?
for 30 minutes (I bake it longer) or until golden and bubbly.
Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired.
Thaw casserole in refrigerator overnight.
Bake, covered with aluminum foil, at 350?
for 45 minutes.
Remove foil, and bake 15 minutes more or until thoroughly heated.

ONE-POT CRISPY CHICKEN AND RICE

One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g