Chicken and Rice Casserole with Peas
By gwenmerrill
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Ingredients
- 2-3 cups cooked, diced chicken
- 2 cups chopped celery or frozen peas
- ½ tsp. salt
- ½ tsp. pepper
- 2-4 cups cooked rice
- ½ cup chicken broth
- 2 cans cream of chicken soup
- 1 cup mayonnaise
- 1 tsp. onion salt
- 2 Tbsp. lemon juice
- Milk to moisten if needed
- 2-6 chopped boiled eggs
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Mix ingredients. Bake in 9 X 18” pan at 350 degrees for 25-30 minutes.
Top with slivered almonds, bread crumbs, croutons, or whatever else you may have on hand.
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Chef Tips and Tricks
VIDEO: Chicken Quesadillas
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
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