Easy Chicken and Rice Casserole

Author: Canadian Living

This recipe makes a large (4 quart) casserole but may be put in two smaller casseroles; heat one and freeze the other for later use. Simply thaw the frozen casserole overnight in the refrigerator and reheat in the oven and serve.

  • Portion size 12 servings
  • Credits : Lena Bishop


  • 2 cups cooked diced chickens
  • 2 cups cooked rice
  • 2 cans cream of mushroom soup
  • 2 small onions chopped
  • 1 cup mayonnaise
  • 3/4 cups celery chopped
  • 1/2 teaspoon black pepper
  • 2 teaspoons lemon juice fresh or bottled


Mix all ingredients together and place in 4 Quart Casserole. Bake at 350 degrees for 45 minutes.
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Easy Chicken and Rice Casserole