Chicken Chestnut Casserole

Jump to Comments

I first discovered this recipe when my good friend Minerva of Making Bread brought me dinner one night when I wasn’t feeling very well. She is always thoughtful like that, I need to take lessons . My husband and I instantly fell in love with this yummy dish and as usual it is extremely easy and fast to make.

I typically make this meal in a 9*13 pan, but it can easily be halved and cooked in a 9*9 dish. The only thing I don’t half or double is the water chestnuts. I always just use one can.

Chicken Chestnut Casserole

2 cans cream of chicken soup (I use the non-fat variety)

3-4 cups cooked chicken, shredded

1 can sliced water chestnuts

1 bunch celery, chopped

2/3 cup milk

4 cups cooked Basmati rice

4 stalks green onions, sliced

1 cup mayonnaise (I use the reduced fat version)

crunched cornflakes or bread crumbs

Cook chicken. (I like to boil tenders in water seasoned with celery salt.) Cook the rice according to package directions. In a large bowl, mix together soup, mayonnaise and milk. Add the chicken, celery, water chestnuts and green onions. Stir in rice. Place in a sprayed 9*13 pan. Cover top with crushed cornflakes or bread crumbs. Bake at 375 degrees for 35 minutes or until thoroughly heated.

Enjoy!

3 Comments

Filed under Cooking, Recipe