Old School Chicken And Rice Casserole Recipe 45 Food

CHICKEN AND RICE CASSEROLE

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).

OLD SCHOOL CHICKEN AND RICE CASSEROLE

Steps:

• Move oven rack to the middle position and preheat oven to 350 degrees F.
• Lightly spray a 13x9 baking dish with nonstick cooking spray.
• In a medium pan over medium heat, melt butter.
• Add diced onions and celery and cook until soft, about 4-5 minutes. Remove from heat.
• In a large bowl combine rice, broth, and soup.
• Add cooked onions and celery.
• Pour the mixture into the prepared baking dish.
• Lay the chicken breaste on top of rice mixture.
• Bake for 45-60 minutes or until rice is tender and chicken is cooked through.
• Serve immediately

GRANDMA'S CHICKEN AND RICE CASSEROLE

Steps:

• In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
• Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
• Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
• Sprinkle crushed cornflakes over top.
• Bake at 375 degrees F for 30 minutes.

GRANDMA'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
• Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
• Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.

GRANDMA'S KITCHEN CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well.
• Remove skin from chicken pieces, discard skin.
• Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes.
• Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended.
• Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.

MAMAW'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.