Chicken Rice Casserole

This is a great recipe to use your leftovers!!! It’s such a popular way to use up the extra meat when we’ve bought a rotisserie chicken, we love to make this or the Cream of Chicken Soup. Both wonderful ways to reuse leftovers! 

Chicken Rice Casserole 

Ingredients 
  • 4-6c cooked rice
  • 22.6 oz can of cream of mushroom soup 
  • 2-3 cups cooked shredded/diced chicken (or turkey)! (Often use a rotisserie chicken or shredded chicken breasts)  
  • 3/4 c of each diced onion and diced celery
  • 1 cup green olives with pimentos, diced (optional)
  • 1 c of mayonnaise 
  • 1 c of panko breadcrumbs
  • 2-3 tablespoons of melted butter 
  • Salt and pepper to taste 
  • ----> *This is very important because the saltiness and other flavors can vary from everyone's different ingredients, so you MUST taste and season as you go along in preparing the dish*
*a vegetarian option can be made by adding 1 pound of mushrooms, sautéed instead of the chicken*

Preheat oven to 375
Combine Panko with melted butter, set aside 
Combine the soup, mayonnaise, rice, onion, celery and olives (if using) in a bowl and stir together
Stir the shredded chicken into the rice mixture
Pour into a greased 13x9 casserole dish 
Top with the buttered Panko breadcrumbs
Bake for 30-45 minutes or until warmed through and breadcrumbs browned

Serve and enjoy 
Note: if u don't have Panko breadcrumbs you can use any “light” flavor crisp toppings:
Crushed PotatoChips 
Plain bread Crumbs 
Crushed Crackers 
Or you can bake without the topping




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