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Hot Chicken Rice Casserole

RANCHGIRL_59714

"This is a compilation of hot chicken salad and chicken rice casserole recipes I've collected over the years and a concoction that my fiance requests frequently! A great use for leftover chicken! Feel free to ad-lib ingredients to taste, as it is very versatile. Serve hot with a green salad and biscuits or bread."
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Ingredients

50 m servings 739 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring water to a boil in a pot. Stir rice into boiling water, cover pot with a lid, and remove pot from heat. Let rice steam until water is absorbed completely, about 5 minutes.
  3. Combine rice, chicken, mushrooms, green beans, cream of chicken soup, celery, sour cream, mayonnaise, onion, garlic, seasoning blend, salt, black pepper, monosodium glutamate, and red pepper flakes in a large bowl; stir until evenly mixed. Spread the mixture into a 9x13-inch baking dish; top with mozzarella cheese. Sprinkle potato chips over the cheese.
  4. Bake in preheated oven until the cheese is melted and the potato chips are golden brown, 25 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 739 calories; 43.9 g fat; 64 g carbohydrates; 22.9 g protein; 63 mg cholesterol; 1629 mg sodium. Full nutrition

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Reviews

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I enjoyed this recipe but would like to add a few touches the next time I make it. I will probably saute the onions ahead of time so they are less crunchy and I get more flavor out of them. Al...

I followed the recipe exactly. I find that it's not fair to the recipe if you have changed half the ingredients. I gave this one star, only because the crust was delicious. The rest was very ...