One recipe the whole family enjoys is Grandma's Chicken and Rice Casserole. To transform leftover chicken, cooked rice, and even hard-boiled eggs into a completely new dish, use this casserole.
Course Dinner
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4
Calories 296kcal
Ingredients
1 teaspoon of Butter
Diced Onion, 1 Medium
Diced celery, 1 cup
Diced cooked chicken, one cup
Cream of mushroom soup, one 10.5-ounce can
1 Cup of Rice
The equivalent of three-quarters of a cup of mayonnaise
Lemon juice, 1 tsp.
Diced hard-boiled eggs 3
It's a little over a third of a cup of crushed cornflakes
Instructions
Cook the onion and celery in the butter in a skillet over medium heat until they are soft; do not allow them to brown.
After the onion and celery have been cooked, the remaining ingredients, with the exception of the cornflakes, should be mixed together. Make careful to use pre-cooked chicken and rice in this recipe!
Pour into a baking dish with a capacity of 2 quarts that has been coated with a cooking spray designed to prevent sticking.
Cornflakes in crushed form should be sprinkled on top.