Make Ahead Chicken Casserole Recipe

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Make ahead Chicken Casserole

Bonnie Sproul


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.

★★★★★ 1 vote
1 Hr 15 Min


1 pkg
white and wild rice plus seasoning (or brown and wild rice)
2-4 large
chicken breasts
green pepper, diced
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
1 c
slivered almonds


1Boil chicken breasts until done (I like to add some poultry seasoning to the water). Cool then cut into pieces.
2In a large bowl put rice, chicken, green peppers, celery, water chestnuts, and onions.
3In a small bowl wisk together soup, chicken broth, mayonnaise, and almonds. Add to rice and chicken mixture.
4Mix all together well. Cover and store in refrigerator overnight.
5When 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.
6NOTE: 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