Baked Chicken And Rice Casserole Recipe

About this recipe

A hearty and protein-packed dinner featuring tender chicken, creamy rice, and a crunchy topping, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 450G Shazans Chicken Diced Breast
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Celery
• 395G Heinz Mayonnaise 395g
• - Sunita Lemon Juice Organic
• 165G Pringles Sour Cream & Onion 165g
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. In a large mixing bowl, combine 2 cups of cooked rice, 1 cup of cooked and shredded chicken, 4 chopped hard-boiled eggs, 1 finely diced onion, 1 1/2 cups of chopped celery, 1 cup of mayonnaise, 1 cup of cream of mushroom soup, 2 tablespoons of lemon juice, and 1 tablespoon of salt. Mix well to combine.
2. 2. Cover the bowl and refrigerate the mixture overnight to allow the flavors to meld.
3. 3. Remove the mixture from the refrigerator and let it sit at room temperature for 1 hour before baking.
4. 4. Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish and spread it out evenly.
5. 5. Grate 1 package of cheese over the top of the casserole, then sprinkle 1 cup of crushed potato chips evenly over the cheese.
6. 6. Bake the casserole in the preheated oven for 40 minutes to 1 hour, or until the top is golden and bubbly.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious baked chicken and rice casserole!