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Crunchy Chicken Casserole
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings:
6
Author:
Constance Smith - Cosmopolitan Cornbread
Ingredients
1/3
c
unsalted butter
1
small onion
finely diced
2
stalks
celery
finely diced
1/4
c
all-purpose flour
2
c
milk
1/2
teaspoon
salt
1/2
teaspoon
black pepper
1
teaspoon
thyme
2
c
cooked chicken
diced
3
c
cooked rice
8
oz
canned water chestnuts
drained and coarsely chopped
1/2
c
cashews
chopped
36
Ritz crackers, roasted vegetable flavor
crushed
3/4
teaspoon
poppy seeds
3
Tb
melted butter
Instructions
To begin, preheat your oven to 350 degrees.
In a saucepan, melt a third of a cup of butter over medium heat.
Add in the diced onion and celery. Cook for just a few minutes, until the onion and celery soften a bit.
Whisk in the flour. Let it cook for 1 minute.
Pour in the milk.
Add in the salt, pepper, and thyme.
Cook this over medium heat, stirring continually, until it just begins to boil and is thickened. Remove it from the heat.
In a mixing bowl, combine the diced, cooked rice, water chestnuts, and cashews.
Pour in your sauce and stir this all together.
Spread the mixture into a lightly oiled 9x13 (or similarly sized) baking dish.
Place the crushed crackers in a small bowl. Add in the melted 3 Tablespoons of butter and the poppy seeds. Stir to combine.
Spread the cracker mixture all over the top of the casserole.
Bake it for 20-25 minutes, or until the cracker topping is golden brown.
Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/crunchy-chicken-casserole/
Nutrition
Serving:
1
c
|
Calories:
498
kcal
|
Carbohydrates:
51
g
|
Protein:
20
g
|
Fat:
24
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
14
g
|
Cholesterol:
64
mg
|
Sodium:
587
mg
|
Fiber:
2
g
|
Sugar:
4
g
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