This is an easy casserole to prepare. It’s great for using up leftover chicken and it’s good, too!
2 cups chicken, cooked and chopped
1 can cream of chicken soup (I used fat free)
1/4 cup chopped onion
1 cup celery chopped
1 cup rice (I used instant brown rice) cooked
1/2 tsp. salt
pepper to taste
1 cup sliced water chestnuts
1/4 cup mayonnaise
crushed multi-grain tostitos
1 can cream of chicken soup (I used fat free)
1/4 cup chopped onion
1 cup celery chopped
1 cup rice (I used instant brown rice) cooked
1/2 tsp. salt
pepper to taste
1 cup sliced water chestnuts
1/4 cup mayonnaise
crushed multi-grain tostitos
Combine all ingredients and place in ungreased casserole. Top with crushed tostitos.
Bake at 450 degrees for 30 minutes.
This is good served on a bed of lettuce kind of like a hot chicken salad, too. Enjoy!
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Filed under: Casseroles and Skillet Meals Tagged: | baking, brunch, casseroles, chicken, cooking, dinner, food, recipes
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This looks delicious! I love the idea of using the pre-cooked brown rice in the casserole. It really speeds up the prep time. Thanks for the recipe.
Just in time!! I just happen to have a bunch of cooked and cubed chicken breast in my fridge. Thanks for the recipe..sounds excellent for our cold weather (low single digits tonight)
Judy. this sounds good, I will have to try it out on my husband, he loves any thing with rice in it. Hope you had a happy St. Patrick’s day and thanks for coming by.
Judy, I think you were the first person to “follow” my new recipe blog, so I would like to give you a web award for your wonderful recipe page. You can get the award at: http://freepages.family.rootsweb.ancestry.com/~coleen/blog%20award%20page.html
I love it even more because you put tostitos in it. How meat is that?!