Hot Chicken and Rice Salad
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This hot chicken and rice salad is a recipe that I adapted from one that I originally got from Fred Wix (also known as the Gabby Gourmet). He used to do cooking segments on a local news show at noon.
This is a recipe I’ve been making for at least 10 years. It’s good comfort food and a great way to use up leftover rice. The recipe calls for chicken; rotisserie chicken is a great option here. However, leftover Thanksgiving turkey would also work well.
Mushrooms are also included in this. Not everyone likes mushrooms at my home. So, when I make it I just reduce the amount and mix it in to part of the mixture.
ingredients to make How Chicken and Rice Salad
- COOKED CHICKEN OR TURKEY
- CELERY
- RICE
- MAYONNAISE
- MUSHROOMS
- LEMON JUICE
- SALT AND PEPPER
- CREAM OF CHICKEN SOUP
- BUTTER
- CORN FLAKES
- SLICED ALMONDS
HOW TO MAKE HOT CHICKEN AND RICE SALAD
Mix the cooked chicken, celery, rice, mayonnaise, mushrooms, lemon juice, salt, pepper, and cream of chicken soup together in a large bowl.
Then, pour the mixture into sprayed 9 x 13 inch dish and spread out evenly in the dish.
In a bowl, combine corn flakes and butter until corn flakes are well coated with butter. Next, spoon corn flake mixture evenly over chicken/rice mixture. This adds a nice crunch to the dish.
Place dish in a 400 degree oven for 15 minutes. Theen remove the dish from oven and sprinkle with sliced almonds. Place dish back into oven and cook for 5 more minutes.
frequently asked questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice for a healthier twist. Just keep in mind that brown rice may have a longer cooking time compared to white rice, so adjust accordingly.
How do I store leftover chicken casserole?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop before serving.
Can I use quinoa instead of rice in this hot chicken salad casserole?
Yes, you can substitute quinoa for rice if you prefer. Just cook the quinoa according to package instructions and use it as you would rice in the recipe.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Chicken and Rice Salad
- Chicken and Wild Rice Bake
- Chicken Broccoli Rice Casserole
- BBQ Chicken Rice Bowls
Hot Chicken and Rice Salad
Real Mom Kitchen
Ingredients
- 2 cups cooked chicken or turkey diced
- 1 cup celery diced
- 2 cups of cooked rice
- ¾ cup mayonnaise
- 1 cup fresh mushroom sliced
- 1 tsp lemon juice
- salt and pepper to taste
- 1 (10 3/4 oz) can cream of chicken soup
- ¼ cup butter melted
- 1 cup corn flakes
- 1 (4 oz) pkg sliced almonds
Instructions
- In a bowl combine chicken, celery, rice, mayonnaise, mushrooms, lemon juice, salt, pepper, and cream of chicken soup. Mix ingredients until well combined.
- Pour mixture into sprayed 9 x 13 inch dish and spread out evenly in the dish.
- Combine corn flakes and butter until corn flakes are well coated with butter.
- Spoon corn flake mixture evenly over chicken/rice mixture.
- Place dish in a 400 degree oven for 15 minutes.
- Remove dish from oven and sprinkle with sliced almonds.
- Place dish back into oven for 5 more minutes. Serves 6-8.
Nutrition
