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Aunt Rossie's Chicken Casserole Recipe

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This recipe for Aunt Rossie's Chicken Casserole, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liz Therrien
Added: Tuesday, April 8, 2008


1 box Uncle Ben's wild rice, uncooked
4 whole boneless chicken breasts (8 halves)
1 can cream of celery soup
2 cans chicken broth
1-4 oz jar diced pimentos, drained
1 can sliced water chestnuts, drained
1-4 oz can sliced mushrooms, drained
1/2 c mayonnaise
1-16oz pkg frozen chopped broccoli
1 can French fried onion rings

Cook chicken, drain and cut into chunks. In large baking dish, mix chicken, rice, broccoli, water chestnuts, mushrooms and pimento. Spread evenly in pan.

In small bowl, combine soup, broth and mayonnaise. Pour over chicken mixture in baking dish.

Bake at 350 for 60 minutes, uncovered. Stir 2 times during cooking.

Remove after 60 minutes and place fried onion rings on top. Return to oven and bake for additional 5 to 10 minutes.

Continued - Aunt Rossie's Chicken Cassorole

Personal Notes:
Personal Notes:
Note: In place of fried onion rings, you can use 2 rolls of Ritz crackers that have been crushed and blended with melted butter (1/2 - 1 stick, depending on preference). If using this topping, bake for 50 minutes, stirring twice - then remove, add topping and return to oven for 20 more minutes.




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