Chicken and Rice Casserole

By Hortond

Mushrooms, celery and water chestnuts add texture and crunch in this comforting casserole. Chicken and rice are perfect partners that always satisfy

Ingredients

• 2 cups cubed, cooked chicken
• 2 cups cooked rice
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (4.5 ounce) jar sliced mushrooms, drained
• 2 celery ribs, thinly sliced
• 3/4 cup mayonnaise*
• 1 tablespoon chopped onion
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/3 cup crushed saltines
• 1 tablespoon butter or margarine, melted

Preparation

Step 1

Directions

1. In a bowl, combine the first 10 ingredients. Transfer to a greased

2-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly.