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Overnight Chicken and Rice Casserole




Source of Recipe


David V


List of Ingredients




1 can cream of chicken soup
1 cup of uncooked rice
4 large chicken pieces (white and dark)
1 small onion, diced
1/4 cup mayonnaise
1 Tbsp. lemon juice
1/4 cup chicken broth
1/2 cup bread crumbs
1/4 cup slivered almonds
1/2 cup melted butter
Salt and pepper to taste


Recipe



In a large stockpot, bring some water to a boil and add some salt and pepper. Reduce the heat and stew the chicken pieces until tender and falling off the bone. Remove the meat and cut into chunks. Cook the rice in 2 cups of water and then set aside.

In a large mixing bowl, add chicken, rice, and cream of chicken soup and mix thoroughly. Add the onion, mayonnaise, lemon juice, and chicken broth and mix completely. Spread into a 9x13 baking dish, cover with aluminum foil, and refrigerate overnight.

Prior to baking, dust the top of the casserole with the bread crumbs and then evenly spread the almonds. Pour the melted butter over top and bake, uncovered, in a 325°F oven for 30 minutes until brown and bubbly. Serves 8 – 10.