CRUNCHY CHICKEN CASSEROLE
My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.
Nutrition Facts : Calories 386 calories, Fat 27g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 516mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
RICE KRISPIES SAUSAGE CASSEROLE
I got this recipe from a friend also. I love it because it makes two casseroles. It freezes well or you can give one to a friend. The rice krispies were a pleasant surprise.
Provided by Jellyqueen
Categories Pork
Time 1h
Yield 2 2qt. casseroles, 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown sausage and onion together; drain.
- Mix sausage mixture with rice.
- Layer with Rice Krispies and cheese, dividing between 2 (2 qt.) casserole dishes.
- Mix together eggs, milk and soup and spoon over tops of csseroles.
- Bake at 350 degrees for 40 minutes.
CRISPY CHICKEN & RICE CASSEROLE
This recipe is absolutley delicious! It is not only tasty but has a wonderful crunchy texture with the almonds, water chestnuts & cornflakes cereal. Recipe is from Southern Living, SEPTEMBER 2003
Provided by JoiD7337
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package directions.
- Stir together cooked rice and next 10 ingredients in a bowl.
- Spoon into a lightly greased 13- x 9-inch baking dish.
- Sprinkle evenly with cereal.
- Bake at 350?
- for 30 minutes (I bake it longer) or until golden and bubbly.
- Garnish, if desired.
- Note: Freeze casserole up to 1 month, if desired.
- Thaw casserole in refrigerator overnight.
- Bake, covered with aluminum foil, at 350?
- for 45 minutes.
- Remove foil, and bake 15 minutes more or until thoroughly heated.
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- In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds. Transfer to the prepared baking dish.
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- Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
- Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
- Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
- Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
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- Bring water and salt to a boil in a large stockpot over high heat. Meanwhile, place rice in a colander and rinse with cold water until water runs clear, about 1 minute.
- Add rinsed rice to boiling water. Reduce heat to medium. Cook, stirring occasionally, until rice is almost tender, about 6 to 8 minutes. Drain rice and immediately rinse with cold water until rice is room temperature, about 1 minutes.
- Place 1 cup cooked rice in a medium bowl with sour cream; stir to combine. Heat 2 tablespoons butter and oil in a well-seasoned 10-inch cast iron or nonstick skillet over medium-low heat until just melted.
- Cut remaining butter into small cubes. Add butter cubes around edges of rice and in steam holes after 15 minutes of cooking. Continue to cook over medium-low and turn skillet a quarter turn every 3 to 4 minutes until bottom and sides of rice are golden and crisp, another 15 to 18 minutes.
- Remove from heat and cover skillet with a large plate or serving platter (right side down). Carefully but swiftly (and with confidence!) invert rice in skillet onto serving plate.
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