Chicken Casserole Recipe

Name: Chicken Casserole
Yield: 4 servings
Cuisine: American
Ingredients: 2 c. boneless, cooked chicken breast chunks; 1 c. chopped celery (3 stalks); 1 c. cooked rice; 1 (10 1/2 oz.) can cream of mushroom soup; 3/4 c. Hellmann's lite mayonnaise; 1 c. or 8 oz. can sliced water chestnuts; 1/2 c. sliced, toasted almonds; 1 (2 oz.) jar diced pimento; 1 Tbsp. chopped onion; 1/2 tsp. salt; 1/4 tsp. black pepper; 1/8 tsp. red (cayenne) pepper; 2/3 c. shredded Cheddar cheese

Servings: persons

2 c. boneless, cooked chicken breast chunks
1 c. chopped celery (3 stalks)
1 c. cooked rice
1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. Hellmann's lite mayonnaise
1 c. or 8 oz. can sliced water chestnuts
1/2 c. sliced, toasted almonds
1 (2 oz.) jar diced pimento
1 Tbsp. chopped onion
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red (cayenne) pepper
2/3 c. shredded Cheddar cheese

1
Mix all ingredients, except the cheese, until well blended. Place in a 2-quart, 8 x 12-inch casserole.
2
Bake, uncovered, at 350u00b0 for 35 minutes.
3
Sprinkle with cheese and bake 10 minutes more.
4
Serves 8 (really 5 or 6).
5
Very rich but so delicious! Casserole with a salad and bread makes a meal.
6
Do not cook in the microwave, as it softens water chestnuts.
7
You can reheat servings in microwave okay.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. boneless, cooked chicken breast chunks, 1 c. chopped celery (3 stalks), 1 c. cooked rice, 1 (10 1/2 oz.) can cream of mushroom soup, and more.

Yes, Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Casserole

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