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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.

Kaye Thompson
Added: Friday, July 31, 2009


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

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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