Picnic Casserole
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I was recently going through my own cookbooks. Then noticed I still have a lot of great recipes that I love that I still have not shared with you. I thought I shared most of them during my first few years of blogging, but there are still quite a few that I haven’t shared. This picnic casserole happens to be one of them.
It is one that the family loves. It’s basically like a hot chicken and rice salad. It is a great recipe to make with leftover rice and chicken. It is just one of those all around great comfort dishes that we all love.
Picnic Casserole
Real Mom Kitchen
Ingredients
- 2 cups chicken cooked and diced
- 1 cup celery diced
- 1 cup cooked rice
- ¾ cup mayonnaise
- 1 cup fresh mushrooms sliced
- 1 Tbsp minced onion
- 1 tsp lemon juice
- salt and pepper to taste
- 10 ¾ oz can cream of chicken soup
- 4 oz can sliced water chestnuts drained (optional)
- ¼ cup butter melted
- ½ cup slivered or sliced almonds toasted
- 1 cup corn flakes
Instructions
- Preheat oven to 400 degrees and spray a 9 x 13 inch baking dish, set aside.
- In a large bowl, combine the chicken, celery, rice, mayonnaise, mushrooms, onion, lemon juice, salt, pepper, cream of chicken soup and water chestnuts, if using.
- Spread mixture into the prepared 9 x 13 inch baking dish.
- Drizzle with melted butter and then sprinkle with the almonds and cornflakes.
- Bake at 400 degrees for 20-25 minutes until heated. Serves 6.
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