Creamy Chicken and Rice Casserole
Equipment
- Casserole dish 9 x 11 inch
- mixing bowl
- spoon or spatula
Ingredients
- 2 cups cooked diced chicken
- 1 can water chestnuts drained and chopped
- 1 can mushrooms drained
- 1 can cream of mushroom soup
- ¾ cup mayonnaise
- 1 cup cooked rice
- 1 cup chopped celery
- ½ cup slivered almonds
- 1 cup crushed gluten-free crackers for a gluten-free version or Ritz crackers
- ½ stick melted margarine or butter
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Combine Ingredients:
- In a mixing bowl, combine diced chicken, chopped water chestnuts, mushrooms, cream of mushroom soup, mayonnaise, cooked rice, chopped celery, and slivered almonds.
- Mix well.
Transfer to Casserole Dish:
- Transfer the mixture into a 9 x 11 inch casserole dish.
Prepare Cracker Topping:
- In a separate bowl, mix the crushed crackers with melted margarine or butter until well combined.
- Sprinkle the cracker mixture evenly over the top of the casserole.
Bake the Casserole:
- Bake in the preheated oven for 45 minutes or until bubbly and browned.
- Remove from the oven and let it cool for a few minutes before serving.
Notes / Tips / Wine Advice:
Wine Advice
Pair this creamy casserole with a medium-bodied Chardonnay or a light Pinot Noir. The buttery and creamy flavors of the dish complement the fruity notes of these wines.Nutritional Information
Calories: 450 kcal | Carbohydrates: 24 g | Protein: 20 g | Fat: 30 g | Fiber: 3 g | Sugar: 3 g
