Easy Chicken-Mushroom And Rice Casserole - cooking recipe

Ingredients
    2 cups cooked rice
    2 1/2 cups cooked chicken
    2 (10 ounce) cans cream of mushroom soup
    1 (8 ounce) can sliced water chestnuts, drained
    1 1/2 cups canned mushrooms, drained
    2 small celery ribs, finely chopped
    3/4 cup mayonnaise
    1/4 cup grated parmesan cheese (or to taste)
    1 small onion, finely chopped
    1 tablespoon lemon juice
    salt and pepper
    1 pinch cayenne (optional or to taste)
    1/3 cup grated parmesan cheese (or to taste)
    shredded cheddar cheese (or use crushed cornflakes)
Preparation
    Set oven to 350 degrees.
    Butter a 13 x 9-inch baking dish.
    In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
    Transfer to the prepared baking dish.
    Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
    Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

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