Hot Chicken Salad with Rice
Submitted by feefeel
Hot chicken salad casserole with rice, mushrooms, water chestnuts, and buttery cornflake-almond topping. Creamy, crunchy, and loaded with rosemary for elevated comfort food.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
1 hrsThis hot chicken salad takes the classic up a notch with cooked rice for substance, fresh mushrooms for earthy depth, and crunchy water chestnuts for textural contrast.
Rosemary and a splash of lemon juice brighten the creamy mayo-soup base, while a buttered cornflake and almond topping gets toasted until golden in the oven.
It’s the casserole that feels fancy enough for company but easy enough for a Tuesday night.
Serve straight from the casserole dish with a green salad on the side.
Kitchen Tips
- Toast that topping: Melting butter with cornflake crumbs and almonds in a skillet before sprinkling them on top adds an extra layer of nutty flavor and crunch.
- Fresh mushrooms matter: Canned mushrooms turn slimy in casseroles. Slice fresh ones for better texture and flavor.
- Use day-old rice: Freshly cooked rice can get mushy. Day-old refrigerated rice stays firmer when baked.
- Drain water chestnuts well: Excess liquid makes the casserole watery. Pat them dry with paper towels before adding.
Ingredients
Directions
In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice, spices, water chestnuts and rice.
Blend mayonnaise and soup; toss with chicken mixture.
Spoon into a 2 quart casserole. In a skillet, melt butter and combine with the cornflakes and almonds.
Cook until lightly browned.
Top casserole with crumb mixture.
Bake at 350℉ (180℃) F for 30 minutes.
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