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.
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.