Crunchy Hot Chicken Casserole
This casserole may not be spicy, but it comes out of the oven piping hot! The celery and the unique addition of crispy cereal will make this a dish that the kids will love to eat.
Notes
You can substitute chicken legs for the breasts if you prefer dark meat.
Cooking Time30 min
Cooking MethodCasserole
Ingredients
- 3 tablespoons butter
- 1 tablespoon onion, chopped
- 3 tablespoons flour
- 1 cup milk
- 1 cup celery, chopped
- 3/4 cup mayonnaise
- 2 teaspoons lemon juice
- 3/4 teaspoon salt
- 3 hard boiled eggs, chopped
- 3 cups rice, cooked
- 2 chicken breasts, cooked and cubed
- Butter
- Rice Krispies
Instructions
- Melt 3 tablespoons butter. Saute onion until tender. Add flour and stir until smooth. Gradually add milk and stir until thickened.
- Combine sauce with all remaining ingredients except butter and rice krispies. Mix well. Turn into a buttered baking dish.
- Sprinkle casserole with rice krispies. Dot with butter. Bake at 375 degrees F for 30 minutes.
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ettlesba 4371948
Jan 23, 2011
I believe it would be 3 cups of cooked rice. 6 cups of rice would be an out of balance casserole -- waaaayyyyy too much starch!!!
Member 7179766
Nov 06, 2010
I believe there may be an error in the rice amount: 3 c. rice, cooked will give you about 6 c. rice. Surely it does not require this much. If it is meant to be 3 c. cooked rice, you would start with about 1 & 1/2 c. raw rice, which, when cooked doubles giving you 3 c. cooked rice.
mary2
Sep 13, 2010
Since there is no answer to the first comment, I assume the rice amount is 3 c of uncooked rice (which is to be cooked and added to the ingredients). I agree that's a lot of rice for two chicken breasts, but the casserole will go farther with more rice.
bella429
Feb 28, 2010
I'm confused about the rice. Is it suppose to be 3 cups of cooked rice. 3 cups of rice, cooked seems like a lot of rice.
nashmeow
Oct 30, 2009
Thank you for bringing this to our attention. The recipe has been amended to let readers know that legs may substitute for the breast meat. The Editors of RecipeLion.com
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