Paula Deen's Chicken & Rice Casserole

This is a wonderful casserole! But here is a BIG secret--it's not Paula Deen's, it came from a Pillsbury cook-off recipe from over 30 years ago! I have been making this casserole for years, and it is one of the best comfort foods ever. Personally--I don't care who claims it--it's just GOOD!

I love this recipe and I make it with a rotisserie chicken. The main thing I fine it isn't spicy enough for us so I add about 1/2 a envelope of taco seasoning to it. The taco seasoning just makes it.

I've made this casserole many times, which says it all. I think it's delicious and so does everyone I've shared it with. I do cut back on the mayo a bit. You can use any cooked chicken, including rotisserie chicken, but I like to poach my own and then strain and use the poaching liquid to cook the rice. Don't forget the water chestnuts, which add a nice crunch. I like sliced tomatoes with chopped scallions, topped with oil and vinegar as a side, to cut the richness a little.

This was great! I made a FEW changes...added toasted almonds, subbed green peas for the green beans, subbed shredded cauliflower for half the rice to cut down on carbs and added chicken broth so I could get away with less mayo, ooh and did parmesan cheese and white cheddar for the cheese. That IS a lot of changes, but the basics of the recipe were still the same and it was GREAT! My kids hated it, but my husband and I loved it! :)

This is a very tasty rice dish but not what I would call a casserole meal. Delicious as a side dish but not belly-filling enough to eat alone. I really liked it, though!<br/><br/>I'll make it again! It's good.