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
- 3/4 cup mayonnaise
- 1 cup cooked rice
- 1 cup chopped celery
- 1/2 cup slivered almonds
- 1 cup crushed gluten-free crackers for a gluten-free version or Ritz crackers
- 1/2 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 & 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.Nutrition values
Calories: 450 kcal | koolhydraten: 24 g | Eiwitten: 20 g | Vet: 30 g | Suiker: 3 g