Why You’ll Love This this Chicken Rice Casserole Like Grandma’s
This comforting casserole brings together tender chicken, fluffy rice, and all those classic flavors that make you think of Sunday dinners at your grandmother’s table.
The creamy base gets a delightful crunch from slivered almonds and crushed potato chips on top, because honestly, who doesn’t love a good textural surprise in their comfort food.
It’s the kind of one-dish wonder that feeds a crowd without much fuss, which means more time for catching up with family and less time stuck in the kitchen.
Ingredients List
Gathering these ingredients is like assembling a comfort food dream team, where each player brings something special to the table.
- 1 cup cooked chicken
- 1 (10 ounce) can cream of chicken soup
- 1 cup celery, chopped
- 1 teaspoon onion, minced
- 1/2 teaspoon salt
- 3/4 cup mayonnaise
- 3 hard-boiled eggs, chopped
- 2 cups cooked rice
- 3 teaspoons lemon juice
- 1/2 cup slivered almonds
- 1 cup potato chips, crushed
- This recipe leans into indulgence with mayonnaise and cream soup, so it’s definitely comfort food territory rather than health food central
- You could lighten things up by using Greek yogurt instead of mayo, or reduced-sodium soup if you’re watching salt intake
- The almonds add some protein and healthy fats, which is nice
- Consider using leftover rotisserie chicken to save time, or brown rice if you want extra fiber
Step by Step Directions
This classic comfort food casserole comes together in just a few simple steps that even beginning cooks can master.
- Preheat your oven to 375 degrees and butter a casserole dish.
- Mix together the cooked chicken, cream of chicken soup, chopped celery, minced onion, salt, mayonnaise, chopped hard-boiled eggs, cooked rice, lemon juice, and slivered almonds in a large bowl.
- Spoon the mixture into your prepared buttered casserole dish.
- Top evenly with the crushed potato chips.
- Bake for 30 minutes until heated through and the potato chip topping is golden.
- Let cool for 5 minutes before serving to allow the casserole to set.
Having the right casserole baking dish makes all the difference in achieving perfectly cooked results every time.
Substitutions and Variations
• Add some veggies – Frozen peas, diced carrots, or chopped bell peppers blend right into the mix.
Because vegetables make everything healthier, or at least that’s what I tell myself.
• Cheese lovers rejoice – A cup of shredded cheddar or Swiss cheese mixed in makes this even more indulgent.
Sometimes you just need that extra layer of comfort, you know?
• Herb it up – Fresh thyme, dried sage, or even some garlic powder can brighten the whole dish.
A little seasoning never hurt anyone’s feelings.
Additional Things to Serve With This Dish
This casserole is pretty much a meal on its own, but sometimes you want a little something extra on the side to round things out.
- Simple green salad – Nothing fancy, just some lettuce, tomatoes, and whatever dressing makes you happy. The fresh crunch is a nice contrast to all that creamy comfort.
- Steamed broccoli or green beans – Because we’re adults and we need our vegetables, even when we’re eating what’s basically chicken salad in casserole form.
- Crusty dinner rolls – Perfect for soaking up any extra sauce, and to be frank, carbs with carbs is never really a problem in my book.
- Cranberry sauce – Sounds weird, but that little bit of tartness cuts through the richness beautifully. Trust the process on this one.
- Roasted asparagus – Toss it with olive oil and garlic, roast until slightly crispy, and you’ve got something that makes the whole meal feel a bit more sophisticated than it actually is.
Cooking Tips & Tricks (Chef’s Notes)
Look, I’m not saying this casserole is foolproof, but it’s pretty darn close to being idiot-resistant, and I should know because I’ve definitely tested those limits.
• Don’t skip the hard-boiled eggs** – I know some people think they’re optional, but they add this wonderful texture and richness** that makes the whole thing feel more substantial.
Plus, they’re basically little protein bombs hiding in your comfort food.
- Make sure your rice is completely cooled before mixing – Hot rice will turn your mayonnaise into a greasy mess, and nobody wants that kind of drama in their casserole dish.
- Go easy on the salt at first – Between the cream of chicken soup, the mayonnaise, and those crushed potato chips on top, there’s already plenty of sodium happening.
You can always add more, but you can’t take it back.
• Crush those potato chips yourself – I mean, you could buy the pre-crushed stuff, but where’s the fun in that.
Plus, hand-crushed chips give you better texture variety, some chunky bits, some fine crumbs.
- Let it rest for about 10 minutes after baking – This gives everything a chance to set up properly, and honestly, it’s probably too hot to eat right out of the oven anyway unless you enjoy burning the roof of your mouth.
- Double-check that your chicken is properly shredded – Big chunks are fine for some dishes, but this isn’t one of them.
You want pieces that play nicely with a fork.
Nutritional Facts
Calories: 485
Total Fat: 32g
Saturated Fat: 6g
Cholesterol: 145mg
Sodium: 890mg
Total Carbohydrates: 35g
Dietary Fiber: 3g
Sugars: 3g
Protein: 18g
Vitamin E: 15% DV (from almonds)
Niacin: 12% DV (from chicken)
This casserole packs a decent protein punch but is definitely on the richer side thanks to the mayo and cream soup combo.
- High in protein – Nearly 20 grams per serving from the chicken, eggs, and almonds working together
- Contains healthy fats – The almonds and eggs provide some beneficial omega-3s and vitamin E
- Watch the sodium – At nearly 900mg per serving, this isn’t exactly heart-healthy territory
- Good source of B vitamins – The chicken and eggs contribute to your daily B-vitamin needs
- Calorie-dense comfort food – Almost 500 calories per serving, so maybe pair it with a simple salad
- Decent fiber content – The celery, almonds, and rice add up to a respectable amount of fiber
Fun “Did You Know?”
Beyond all those nutritional numbers, chicken and rice casserole carries some pretty interesting backstory.
I found out that casseroles became popular during the Great Depression when families needed to stretch ingredients. The term “casserole” actually comes from the French word for “saucepan.”
What’s fascinating is that potato chip toppings didn’t appear until the 1950s when processed foods became trendy.
Rice cultivation dates back 10,000 years, making it one of humanity’s oldest staples.
Here’s something cool: chickens can recognize over 100 faces, including yours!
This humble dish represents centuries of culinary evolution in one comforting bite.
