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Hot "Chicken Salad" Casserole

Vintage Recipe with chicken, rice, cream sauce topped with an irresistible crunch.
Course: Main Course, Main Dish
Cuisine: American
Author: Catherine's Plates

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.