FBD

Chicken Casserole Supreme

A classic church supper chicken casserole with rice, celery, water chestnuts, cream soups, and mayonnaise, topped with buttery crushed Town House crackers.

AmericanChickenIntermediate60 minBy Northstar

Ingredients

Servings
8
  • 1 whole chicken, cooked and boned
  • 1 cup raw rice, cooked in chicken water
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 cup mayonnaise
  • 1 can sliced water chestnuts, drained
  • 0.5 cup margarine, melted
  • 1 package Town House crackers, crushed

Instructions

  1. 1

    Preheat oven to 350°F. Cook chicken with a dash of sage; bone and cut into pieces. Reserve cooking water.

  2. 2

    Cook rice in the reserved chicken water. Mix rice with both soups, mayonnaise, onion, celery, and water chestnuts.

  3. 3

    Pour into a greased 9x13-inch baking dish.

  4. 4

    Melt margarine and combine with crushed crackers. Spread over the top of the casserole.

  5. 5

    Bake for 40–50 minutes until bubbly and the cracker topping is golden.

Tags

comfort foodchickenbakedcasserolericecream soupwater chestnutsamerican