Hot Chicken Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a compilation of hot chicken salad and chicken rice casserole recipes I've collected over the years and a concoction that my fiance requests frequently! A great use for leftover chicken! Feel free to ad-lib ingredients to taste, as it is very versatile. Serve hot with a green salad and biscuits or bread. Ingredients:
6 cups water |
3 cups instant rice |
2 cups chopped cooked chicken |
2 (8 ounce) cans sliced mushrooms, drained |
1 (15 ounce) can french-cut green beans, drained |
1 (10.75 ounce) can condensed cream of chicken soup |
3 stalks celery, chopped |
3/4 cup sour cream |
3/4 cup mayonnaise |
3/4 cup chopped onion |
2 tablespoons chopped garlic |
2 teaspoons salt-free garlic and herb seasoning blend (such as mrs. dash®) |
1 teaspoon salt |
3/4 teaspoon ground black pepper |
1/2 teaspoon monosodium glutamate (such as ac'cent®) (optional) |
1/4 teaspoon red pepper flakes |
1 cup shredded mozzarella cheese |
1 1/2 cups crushed potato chips |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring water to a boil in a pot. Stir rice into boiling water, cover pot with a lid, and remove pot from heat. Let rice steam until water is absorbed completely, about 5 minutes.
3. Combine rice, chicken, mushrooms, green beans, cream of chicken soup, celery, sour cream, mayonnaise, onion, garlic, seasoning blend, salt, black pepper, monosodium glutamate, and red pepper flakes in a large bowl; stir until evenly mixed. Spread the mixture into a 9x13-inch baking dish; top with mozzarella cheese. Sprinkle potato chips over the cheese.
4. Bake in preheated oven until the cheese is melted and the potato chips are golden brown, 25 to 30 minutes.
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