Chicken & Rice Casserole
Chicken & Rice Casserole
Chicken & Rice Casserole

Chicken & Rice Casserole

David Venable

This is my mom’s recipe and one of my favorites from childhood!

Ingredients

  • 1 cup uncooked rice
  • 1 rotisserie chicken, skin off and shredded
  • 1 can cream of chicken soup
  • 1 small onion, diced
  • 2 eggs, beaten
  • 1 Tbsp lemon juice
  • 1/2 cup panko breadcrumbs
  • 1/4 cup crushed Cheese Its
  • 1/2 cup melted butter
  • Salt and pepper to taste

Directions

Preheat oven to 325°F.
Cook the rice in 2 cups of water and then set aside.
Add chicken, rice, and cream of chicken soup into a large bowl. Mix thoroughly. Incorporate the onion, eggs, and lemon juice; mix completely. Spread into a 9'' x 13'' baking dish. Dust the top of the casserole with the panko breadcrumbs and then evenly sprinkle on the crushed Cheese Its. Pour the melted butter over top and bake uncovered for 30 minutes until brown and bubbly.

Cook's Notes

This is a perfect make-ahead casserole. For protection against freezer burn, seal your casserole dish with plastic wrap and aluminum foil.

Print Recipe