Make Ahead Chicken Casserole Recipe

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Make ahead Chicken Casserole

Bonnie Sproul

By
@seabreezy

My family loves this and it's great for pot lucks. It freezes well and I frequently divide it into smaller casseroles for the 2 of us.


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Rating:

Comments:

Serves:

6-8

Cook:

1 Hr 15 Min

Ingredients

1 pkg
white and wild rice plus seasoning (or brown and wild rice)
2-4 large
chicken breasts
1
green pepper, diced
2
celery stalks, diced
1 small
can sliced water chestnuts
1 medium
onion, diced
2 can(s)
cream of chicken soup
1 can(s)
chicken broth (from water you cooked chicken in)
3/4 c
mayonnaise
1 c
slivered almonds

Directions Step-By-Step

1
Boil chicken breasts until done (I like to add some poultry seasoning to the water). Cool then cut into pieces.
2
In a large bowl put rice, chicken, green peppers, celery, water chestnuts, and onions.
3
In a small bowl wisk together soup, chicken broth, mayonnaise, and almonds. Add to rice and chicken mixture.
4
Mix all together well. Cover and store in refrigerator overnight.
5
When ready to bake pour into sprayed 9x12 casserole dish and bake at 350 degrees for 1 hour uncovered. Remove and put crushed potatoe chips on top and bake another 15 minutes.
6
NOTE: This can be made early in the day, refrigerated, and baked at dinner time. I think the longer it sits the better it tastes.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy