"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken & Rice Casserole Recipe

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This recipe for Chicken & Rice Casserole, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kaye Thompson
Added: Friday, July 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked white meat chicken cut up
1 1/2 cups uncooked white rice
˝ cup mayo
˝ cup celery
˝ cup sweet onion
1 can cream of chicken soup
1 can cream of celery soup
Lemon juice
Ritz crackers
1 stick butter
Salt and pepper to taste

Directions:
Directions:
Sauté celery and onion in ˝ stick butter. Cook rice. After cooking chicken breast (I use about 6) cut them up and sprinkle with 3 tablespoons lemon juice. Then mix everything (except the other half stick of butter and 1 sleeve of Ritz crackers) together and bake at 350 for 40 minutes. Put the crackers in a zip lock freezer bag and mash. Melt the ˝ stick of butter and pour in the bag with the crackers that are fine crumbs. Put the cracker mixture on top and bake for 15 more minutes.

I have also added slivered almonds on top of the crackers.

Bake in 9X12 Pyrex. Really better if you make a day ahead and let it rest in the fridge overnight.

 

 

 

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