Easy Chicken-Mushroom and Rice Casserole
"This is so easy to put together just mix all ingredients then bake, it's a great recipe to use leftover chicken or even turkey, you can either top the casserole with crushed cornflakes or sprinkle shredded cheese on the last 5 minutes of baking. Prep time does not include cooking the rice of chicken."
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 2 cups cooked rice
- 2 1⁄2 cups cooked chicken
- 2 (10 ounce) cans cream of mushroom soup
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 1⁄2 cups canned mushrooms, drained
- 2 small celery ribs, finely chopped
- 3⁄4 cup mayonnaise
- 1⁄4 cup grated parmesan cheese (or to taste)
- 1 small onion, finely chopped
- 1 tablespoon lemon juice
- salt and pepper
- 1 pinch cayenne (optional or to taste)
- 1⁄3 cup grated parmesan cheese (or to taste)
- shredded cheddar cheese (or use crushed cornflakes)
directions
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
- Transfer to the prepared baking dish.
- Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
- Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).
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Reviews
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Super easy and good tasting recipe. Even my hubby liked it, he is not a fan of chicken. I added about a cup of carrots and broccoli to it. I only had Romano cheese in the house and used wild rice. Turned out great! -
Kittencal, your flavor combinations are really good in your recipes! I think one of the secrets is the little bit of fresh parmesan added to most recipes-and for that technique I will be eternally grateful. This was outstanding in ease of preparation and taste. I don't like canned mushrooms, so I left them out-other than that, I followed exact directions. Next time I might add fresh sauteed mushrooms, but it was still great without them. -
This was tasty and a great comfort food casserole. I had to omit a few ingredients due to what I had on had; water chestnuts and celery (I missed all the crunch) and had to sub an italian white cheese blend for the parmesan (missed the wonderful tang of parm). All that said, this was still very good and would have been amazing with the missing ingredients. -
This must have been good. My husband just had seconds. Since I didn't have all the ingredients on hand, I had to make some adjustments. I used one can of organic semi-condensed mushroom soup and a half can of chicken stock. I used some sunflower seeds instead of water chestnuts. As another reviewer recommended, I sautéed some fresh mushrooms with the onion in olive oil. I added a little tarragon to the sautéed mushrooms. I used brown rice instead of white. I didn?t have celery, so I threw in some frozen peas. I didn?t have cornflakes, so I topped it with Parmesan and some panko breadcrumbs mixed with melted butter. Yum! -
My 10-year-old daughter wanted to make dinner last night. We found this recipe and decided to try it. It was pretty easy and very tasty. We loved the crunch and the complex flavors. We don't like canned mushrooms, so we left them out. Next time, we might add fresh sauteed mushrooms, but it was still great without them. We reduced the mayo to 1/3 cup. We were going to leave it out, but we tasted it before we put it in the pan and decided that we needed it. We opted to add the cayenne and topped it with corn flakes. Excellent!
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Tweaks
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This must have been good. My husband just had seconds. Since I didn't have all the ingredients on hand, I had to make some adjustments. I used one can of organic semi-condensed mushroom soup and a half can of chicken stock. I used some sunflower seeds instead of water chestnuts. As another reviewer recommended, I sautéed some fresh mushrooms with the onion in olive oil. I added a little tarragon to the sautéed mushrooms. I used brown rice instead of white. I didn?t have celery, so I threw in some frozen peas. I didn?t have cornflakes, so I topped it with Parmesan and some panko breadcrumbs mixed with melted butter. Yum!
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Overall very good and easy to prepare. I made a few changes: used wild rice blend and only one can of soup with a half can of milk. Fresh mushrooms instead of canned which I sauteed in olive oil with the onions, celery and 2 cloves of finely chopped garlic. My hubby likes heat in his food so I added about 1 Tbsp Pepper Palace Sauce Maker's Reserve. Left out the cheddar at the end to avoid clashing flavors. Definitely thumbs up.
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I used fresh mushrooms and used 1 can cream of chicken and 1 can cream of celery. But the best change was I replaced the water chestnuts with sliced almonds. Made each bite still have a little crunch and I like the taste better. -
This was very easy to prepare, and tasted really good. The only changes I made were to use un-cooked minute rice, turkey instead of chicken because that's what I had left-over and 1 can each of cream of mushroom and cream of chicken instead of 2 cans of cream of mushroom. Loved the crunch in the casserole. Thanks for posting.
