Go Back

Grandma's Chicken Casserole With Rice

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 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.
  • Bake at 375 degrees F for 30 minutes.