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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 | realmomkitchen.com

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Picnic Casserole | realmomkitchen.com

Picnic Casserole


Units Scale
  • 2 cups cooked and diced chicken
  • 1 cup diced celery
  • 1 cup of cooked rice
  • 3/4 cup mayonnaise
  • 1 cup fresh sliced mushrooms
  • 1 Tbsp minced onion
  • 1 tsp lemon juice
  • salt and pepper to taste
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 (4 oz) can slice water chestnuts, drained (optional)
  • 1/4 cup melted butter
  • 1/2 cup toasted slivered or sliced almonds
  • 1 cup corn flakes


  1. Preheat oven to 400 degrees and spray a 9 x 13 inch baking dish, set aside.
  2. 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.
  3. Spread mixture into the prepared 9 x 13 inch baking dish.
  4. Drizzle with melted butter and then sprinkle with the almonds and cornflakes.
  5. Bake at 400 degrees for 20-25 minutes until heated. Serves 6.
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