Hot Chicken Rice Casserole

This is a compilation of hot chicken salad and chicken rice casserole recipes I've collected over the years and a concoction that my fiance requests frequently! A great use for leftover chicken! Feel free to ad-lib ingredients to taste, as it is very versatile. Serve hot with a green salad and biscuits or bread.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 739 Calories

Ingredients

• 1 ½ cups crushed potato chips
• 1 teaspoon salt
• ¾ cup sour cream
• ¾ teaspoon ground black pepper
• ¾ cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• ¾ cup chopped onion
• 6 cups water
• 3 stalks celery, chopped
• 2 tablespoons chopped garlic
• ¼ teaspoon red pepper flakes
• 2 cups chopped cooked chicken
• 3 cups instant rice
• 2 teaspoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
• 2 (8 ounce) cans sliced mushrooms, drained
• 1 (15 ounce) can French-cut green beans, drained
• ½ teaspoon monosodium glutamate (such as Ac'cent®) (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring water to a boil in a pot. Stir rice into boiling water, cover pot with a lid, and remove pot from heat. Let rice steam until water is absorbed completely, about 5 minutes.

Step 3

Combine rice, chicken, mushrooms, green beans, cream of chicken soup, celery, sour cream, mayonnaise, onion, garlic, seasoning blend, salt, black pepper, monosodium glutamate, and red pepper flakes in a large bowl; stir until evenly mixed. Spread the mixture into a 9x13-inch baking dish; top with mozzarella cheese. Sprinkle potato chips over the cheese.

Step 4

Bake in preheated oven until the cheese is melted and the potato chips are golden brown, 25 to 30 minutes.