Best 3 Chicken Salad Casserole With Rice Recipes

Indulge in the creamy delight of Chicken Salad Casserole with Rice, a classic dish that combines the flavors of tender chicken, crunchy celery, sweet grapes, and a creamy sauce, all nestled in a bed of fluffy rice. This comforting casserole is a perfect blend of textures and flavors, making it a favorite among casserole enthusiasts. With its ease of preparation, it's a go-to recipe for busy weeknights or potluck gatherings. Discover the secrets behind this timeless dish and explore variations that add a personal touch, from a tangy lemon twist to a cheesy gratin topping. Embark on a culinary journey and savor the goodness of Chicken Salad Casserole.

Here are our top 3 tried and tested recipes!

HOT CHICKEN SALAD CASSEROLE

Hot Chicken Salad Casserole image

Delicious and different casserole that can be made with unseasoned pre-cooked chicken.

Provided by Jane Townsend

Categories Main Dish Recipes Casserole Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

4 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 (4.5 ounce) can sliced mushrooms
¾ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon salt
3 teaspoons grated onion
½ cup sliced almonds
½ cup shredded Cheddar cheese
1 ½ cups crushed potato chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
Bake in the preheated oven for 30 minutes, until lightly browned

Nutrition Facts : Calories 548.3 calories, Carbohydrate 18.3 g, Cholesterol 75.3 mg, Fat 41.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 9.2 g, Sodium 660.7 mg, Sugar 2.3 g

CHICKEN AND RICE CASSEROLE

Chicken and Rice Casserole image

This old-fashioned Chicken and Rice Casserole comes together in just 10 minutes!

Provided by Blair Lonergan

Categories Dinner

Time 40m

Number Of Ingredients 10

Ingredients

3 cups cooked, diced chicken
3 cups cooked rice
¾ cup mayonnaise
1 (10.5 oz) can condensed cream of chicken soup, NOT diluted (or use cream of mushroom or cream of celery soup)
1 cup chicken broth
1 small onion, diced
1 cup diced celery
½ cup slivered or sliced almonds
1 sleeve Ritz crackers, coarsely crushed (about 30 crackers or 1 ½ cups crumbs)
4 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds. Transfer to the prepared baking dish.
In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
Bake, uncovered, for 25-30 minutes (or until hot, bubbly, and golden brown on top).

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 366.6 kcal, Carbohydrate 31.6 g, Protein 16.5 g, Fat 19.7 g, SaturatedFat 5.7 g, Cholesterol 54.6 mg, Sodium 657.3 mg, Fiber 2 g, Sugar 2.1 g, UnsaturatedFat 9.7 g

CHICKEN SALAD CASSEROLE

Chicken Salad Casserole image

Field editor Doris Heath of Franklin, North Carolina shares her rich and creamy Hot Chicken Salad. Topped with crunchy potato chips and almonds, the comforting casserole could be made with leftover cooked chicken. -Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups diced cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 celery ribs, finely chopped
1/2 cup mayonnaise
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons finely chopped onion
1/2 cup crushed butter-flavored crackers (about 12 crackers)
1/2 cup crushed potato chips
1/2 cup sliced almonds, toasted

Steps:

In a large bowl, combine the chicken, soup, celery, mayonnaise, mushrooms and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned.

Nutrition Facts : Calories 578 calories, Fat 43g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 1044mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

Tips:

Use Leftover Chicken: This recipe is a great way to use up leftover chicken, making it a budget-friendly and convenient meal option.
Cook Rice Ahead of Time: To save time, cook the rice ahead of time and store it in the refrigerator. This way, you can quickly assemble the casserole when you're ready to serve.
Adjust Seasonings to Taste: Feel free to adjust the seasonings in this recipe to suit your personal preferences. Add more salt, pepper, or garlic powder if desired.
Use Different Vegetables: You can easily substitute different vegetables in this recipe, such as broccoli, carrots, or celery.
Make it a One-Dish Meal: Serve the chicken salad casserole with a side of salad or vegetables to make it a complete meal.

Conclusion:

Chicken salad casserole with rice is a versatile and delicious dish that can be enjoyed for lunch or dinner. It's easy to make, customizable, and a great way to use up leftover chicken. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, preheat your oven, and let's get cooking!