Chicken and Rice Casserole
Cook time
Total time
Recipe type: Main
Serves: 12
  • 5 cups cooked rice. (Minute Rice works good)
  • 4 chicken breasts cooked and cubed.
  • 6 hard boiled eggs
  • 1 cup diced celery
  • ½ cup diced onion
  • ½ Tbsp. oil
  • 2 cans cream of chicken soup
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ½ cup milk
  • Splash of lemon juice
  • 2 tsp. Lawrys Season Salt
  • 1 tsp. Lemmon Pepper
  • 1½ cup shredded cheddar cheese
  • 2 cups crushed potato chips
  • (If using cracker crumb topping, use one sleeve saltine crackers with 4 Tbsp. melted butter.)
  • Sliced almonds (optional)
  1. Cook rice according to package. Set aside in a large bowl.
  2. Cook and cube chicken breasts. (I boil them)
  3. Boil eggs, and cut into small pieces.
  4. Saute onions in oil till slightly translucent.
  5. In a bowl, combine soups, mayonnaise, sour cream, lemon juice, milk. Mix well.
  6. Stir in seasonings.
  7. Combine soup mixture with rice, chicken, celery and onions.
  8. Mix well. (Add almonds if you like, my kids usually don't like the almonds added)
  9. Pour into a greased 9x13 casserole dish.
  10. Top with cheese and potato chips.
  11. Cook for 30 minutes.
Recipe by Sugar n' Spice Gals at