Kitten’s One-Bowl Chicken And Rice Bake

A recipe I recently developed to use up leftover chicken and cooked rice, don’t let the long list of ingredients fool you this takes little time to throw together just mix everything in a bowl and bake, don’t omit the lemon juice it really brings out the flavor and the celery adds crunch

Servings 6-8

Ingredients:

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

3/4 cup mayonnaise (do not use salad dressing)

1/4 cup milk

1/4 cup melted butter

1 tablespoon lemon juice (bottled or fresh)

1/2 teaspoon garlic powder (garlic lovers can use 1 teaspoon, I do!)

1/2 teaspoon seasoned salt and fresh ground black pepper

1 (4-1/2 ounce) can sliced mushrooms, drained

3 cups cooked cubed chicken (about 2 large or 3 small chicken breasts, or use as much as you like)

2-1/2 cups cooked rice

1/2 medium onion, finely chopped

2 celery ribs, finely diced

1 cup shredded cheddar cheese

1/3 cup freshly grated parmesan cheese

TOPPING:

20 saltine crackers, crushed

2 tablespoon melted butter

Instructions:——————————-

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish (can use a 2-1/2-quart casserole).

In a large bowl mix the condensed soup with the next 5 ingredients and the salt and pepper until smooooth and well combined.

Mix in the next 6 ingredients.

Transfer to baking dish.

Sprinkle the top with parmesan cheese.

In another bowl…. okay so I lied there’s two bowls to this recipe {blushing} combine the crushed cracker crumbs with 3 tablespoons melted butter, then sprinkle over the top.

Bake uncovered for about 35-40 minutes or until hot and bubbly.

Related posts:

Rice A Roni Chicken Bake

Easy One Bowl Chicken Rice Casserole

Easy Chicken And Vegetable Rice Bake

Creamy Chicken And Rice Bake With Crunchy Topping

Quick “N” Easy One Bowl Chicken Stuffing Bake

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