Here’s some things to avoid doing on Christmas morning.
Don’t haphazardly put the casserole your aunt made ย in a bag.
Don’t drive that casserole across town.
Don’t carry that casserole into a home with tile floors.
Don’t accidentally drop the stupid bag with the broken handle on the tile floor.
If you do that… everything will break.
If you drop the casserole and break the dish ย you’ll surely have to throw everything away… no one wants to eat glass.
If you throw every broken thing away, you’ll make your aunt cry.
Don’t make your aunt cry on Christmas. ย That would be totally stupid. ย Do Not Do That.
And if you do… make your aunt a new casserole. ย Duh.
Sigh.
This is my Aunt Judy’s Mom’s old school casserole recipe
Old school casseroles have like… four ingredients in them…. with potato chips on top. ย They’re delicious. ย It’s weird.
Rotisserie chicken and rice with creamy soup and a few veggies. It tastes like dinner. ย Dinner tastes delicious.
This recipe makes two casseroles. ย I think it’s classy to make one for yourself and take one to a friend. ย I dunno…. maybe I’m weird.
Incidentally, if you’re upset with me for all of the savory recipes… well… make yourself some Fruity Banana Bread.
I’m in charge here.
Evelyn’s Chicken and Rice Casserole
makes 2 8-inch casseroles
2 cups cooked white rice
2 cups diced celery
1/4 cup diced onions
1 tablespoon olive oil
1 rotisserie chicken
1 15-ounce can cream of mushroom soup
1 1/2 cup mayonnaise
salt and fresh ground pepper to taste
3/4 cup slivered almonds
3/4 cup crushed potato chips
Preheat oven to 300 degrees F.
Cook rice and place in a large bowl.
Saute celery and onions with 1 tablespoon of olive oil until onions are cooked and browned. ย Place mixture in a large bowl with the rice.
Stip meat from rotisserie chicken and place in the bowl. ย Add cream of mushroom soup, mayonnaise, a few pinches of salt and a few turns of fresh ground pepper. ย Stir well to incorporate all of the ingredients. ย Spoon mixture into two 8-inch baking dishes and top with slivered almonds and crushed potato chips. ย Bake at 300 degrees F for 1 hour.
If you’d like, you can freeze an unbaked casserole in the casserole dish. ย When ready to bake, let it thaw in the fridge overnight, top with almonds and crushed potato chips and bake.
142 Responses
I made this tonight for dinner. I used low fat sour cream and cream of chicken soup. I also skipped the celery, all of this because of super picky, quite annoying 14 year old. Nonetheless it was a hit! so easy and served with veggies and a salad.
Karen above mentioned adding curry to this. I totally second that, plus some broccoli. Delish! My hubby and I love casseroles, but our kiddos haven’t quite bought into them yet. Maybe potato chips will do the trick!
What is it with kids not liking casseroles? I thought it was just my kids…so annoying!
sweet, savory..it doesn’t matter. you’re site’s ‘da bomb’ :D
ugghh, that should be YOUR not you’re
Yum! Don’t listen to any Nay-sayers who complain about the savory recipes! I love them….
I made this last night for my family and they loved it. Slight variations – I didn’t measure anything very closely (except can of soup), added half-n-half to give it more moisture, and put it all in a 9×13 pan for about an hour and 15 minutes. Everyone in my family of four had seconds, including the super-picky 16-year old (a miracle).
I always have leftover rice from the rice cooker – this is an excellent way to use it up, and I usually have the other ingredients on hand. I wish I could add broccoli, peas or other veggies to this dish, but that would ensure my other family members would not eat it!
Yum, this reminds me of a dish my mom used to make without the rice and with hardboiled eggs added.
Old school old lady casseroles are where it’s at. I specifically seek out church lady cook books specifically for these kinds of gems. I get wild and add flavored potato chips, oh daaang!
Has anyone tried making this casserole with brown rice? Thanks!
Oh! Brown rice would be delightful in this . . . since the rice is pre-cooked, it wouldn’t matter whether it was white or brown — hmmmmm, now I’m thinking quinoa! Oh, wait! It’s an old-school casserole . . . it’s not supposed to be healthy!
I gotta say… I love a casserole in the winter.
You’re hilarious, you crack me up!
Holy Heck Lady! I have an impossibly picky eater of a husband AND we’re rediculously busy during the week so I cook all of our meals through Thursday on Sunday. MAN this was our Tuesday this week and not only was it easy to whip up (I made just one halving your recipie and using two boiled chicken breast instead of the creepy rotisery chicken from the store) but it was delicious!!! Even the Hubby agreed!! Thank you for making my week easier and tastier!
I made this casserole with my sister last Sunday and it was delicious! I’m thinking of trying a tuna variation this week because I’m trying to use up the ingredients in my pantry… this could get interesting. Thanks for the recipe!
I am eating a Brown Butter Toasted Coconut Chocolate Chip Cookie, after having a Brown Butter Blueberry Muffin this morning, and preparing Evelyn’s Chicken Casserole. I just all of a sudden realized I needed to tell you this.
I am making this for dinner.. good for a rainy day dinner.. mmmm.. I hope it turns out good!
Hi, I love reading all of the comments, and ideas. However, want to pass along something that I heard on Dr. OZ about those rotissire chickens. I have bought them on occasion, but my family really only eats breast meat, so I usually just boil up a few, and freeze the broth for later. Anyway, not really gross, but that the grocery stores use the almost expired chickens to cook on the rotissire…to keep the stock rotated. FYI….
My husband’s church had a potluck today and they devoured it!! I only had a little bit left.
I just made this tonight! So delicious!!