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.
Grandma’s Chicken and Rice Casserole
It appears to be just what Grandma would prepare to use up refrigerator leftovers like cooked white rice and diced chicken.
It is time to recreate this chicken and rice casserole with some cooked white rice and leftover rotisserie chicken in the refrigerator. The remaining ingredients, which include mayonnaise, lemon juice, mushroom soup, eggs, onions, and celery, are a standard cupboard and refrigerator fare.
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.
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FAQs
What kind of chicken works best in a casserole recipe?
For this casserole made with leftover chicken and rice, use whatever you have on hand (or any casserole for that matter). It works well to use rotisserie chicken, poached chicken, grilled chicken, or even plain canned chicken.
Can you put raw chicken in a casserole?
Raw chicken could be used in a casserole, but it would need to be cooked for longer to reach the FDA-recommended internal temperature. When you start with cooked chicken, the cooking time is shorter.
Do you cook rice before adding it to the casserole?
Depending on the casserole recipe you’re using, the answer to this question varies. For instance, pre-cooked rice is required in this homemade chicken and rice casserole. With cooked rice, all other ingredient measurements and the cooking technique work best. There are other recipes that call for raw rice; these recipes will typically contain additional liquids and cover the casserole dish with foil before baking.
Grandma’s Chicken Casserole With Rice
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.
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