Hot “Chicken Salad” Casserole
Vintage Recipe with chicken, rice, cream sauce topped with an irresistible crunch.
Equipment
- cutting board & sharp knife
- measuring tools
- rice cooker or medium pot with lid
- 9 x 9 baking dish
- large mixing bowl
- medium bowl
- small bowl
- spatula & whisk
- small skillet
- small ziploc bag
Ingredients
- 2-3 cups rotisserie cooked chicken, diced
- 2 cups cooked white long grain rice
- 1/2 cup celery, diced
- 1 cup sliced mushrooms or zucchini
- 1 (8oz) can water chestnuts, drained
- 1/4 cup yellow onion, diced finely
- 1 tsp lemon juice
- 1 (10.5oz) can cream of chicken soup
- 1 cup mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- salt & pepper, to taste
Topping
- 3 TBS salted butter
- 1 cup corn flakes cereal, crushed
- 1/2 cup almond slivers
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 9 baking dish or spray with non-stick cooking spray.
- In a medium skillet heat 1 TBS of cooking oil over medium heat. Add in mushrooms/or zucchini, celery, and onion. Season with 1/8 tsp of salt & 1/8 tsp black pepper. Saute for 5 minutes until softened.
- In a large mixing bowl combine softened vegetables, cooked chicken, cooked rice, water chestnuts, onion, lemon juice & salt and pepper to taste.
- Add in can of cream soup, mayonnaise, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/4 tsp smoked paprika. Mix well to combine. Taste to see if you need to add additional seasonings.
- NOTE: To cook rice: in a medium sauce pan add 2 cups water and 1 cup uncooked white long grain rice. Bring to a boil over high heat. Place a lid on, lower heat, and cook for 20 minutes until rice is tender and liquid has cooked out.
- Pour mixture into the prepared 9 x 9 baking dish and smooth evenly.
- In a small skillet over medium heat add 3 TBS butter. In a small ziploc bag crush up 1 cup of corn flakes cereal and add to the skillet with melted butter. Add in almond slivers. Stir for a few minutes until lightly toasted.
- Top the casserole with the corn flake mix evenly. Bake in preheated oven for 30-35 minutes until heated through. Enjoy.
- NOTE: The original recipe calls for mushrooms. If you don't care for mushrooms, you can replace with sliced zucchini.