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Evelyn’s Chicken and Rice Casserole

December 30, 2010 by Joy the Baker 142 Comments

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Here’s some things to avoid doing on Christmas morning.

Don’t haphazardly put the casserole your aunt made  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  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.  That would be totally stupid.  Do Not Do That.

And if you do… make your aunt a new casserole.  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.   They’re delicious.  It’s weird.

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Rotisserie chicken and rice with creamy soup and a few veggies. It tastes like dinner.  Dinner tastes delicious.

This recipe makes two casseroles.  I think it’s classy to make one for yourself and take one to a friend.  I dunno…. maybe I’m weird.

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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

Print this Recipe!

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.  Place mixture in a large bowl with the rice.

Stip meat from rotisserie chicken and place in the bowl.  Add cream of mushroom soup, mayonnaise, a few pinches of salt and a few turns of fresh ground pepper.  Stir well to incorporate all of the ingredients.  Spoon mixture into two 8-inch baking dishes and top with slivered almonds and crushed potato chips.  Bake at 300 degrees F for 1 hour.

If you’d like, you can freeze an unbaked casserole in the casserole dish.  When ready to bake, let it thaw in the fridge overnight, top with almonds and crushed potato chips and bake.

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Filed Under: Dinner, Gluten-Free, Holiday, Recipes, Savory

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Reader Interactions

Comments

  1. Mary

    November 11, 2020 at 5:36 pm

    I just made this tonight! So delicious!!

    Reply
  2. Suzanne Woodring

    September 13, 2015 at 10:20 am

    My husband’s church had a potluck today and they devoured it!! I only had a little bit left.

    Reply
  3. dawglvr

    February 25, 2012 at 1:41 pm

    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….

    Reply
  4. Emily

    July 6, 2011 at 2:42 pm

    I am making this for dinner.. good for a rainy day dinner.. mmmm.. I hope it turns out good!

    Reply
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