Chicken Rice Casserole

 
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File this under “Comfort food” as this is one recipe my kids will ask for whenever they come home.  It’s easy to throw together, easier still if you use chicken meat from a grocery roasted chicken, and great to make in the morning and pop it in the oven in the evening.  Serve with a salad and bread and you’ve got your meal. 
 
 
Chicken Rice Casserole
 
Preheat oven to 350 degrees F.
 
1 cup uncooked long grain white rice
2 cups chicken broth
4  half chicken breast, roasted or boiled , then diced into 1/2 inch pieces
1 cup diced celery
1 tablespoon chopped onion
1 can cream of chicken soup
3/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon curry powder
1 cup Ritz crackers, crushed
1/2 cup slivered almonds
1/4 cup butter, melted
 
 
Bring the chicken broth to a boil in a medium sized saucepan and add rice; reduce to a simmer and cover.  Cook for 15-20 minutes, until all the broth is absorbed.  Set aside.
 
Combine the chicken, celery, onion, cream of chicken soup, mayonnaise, lemon juice, salt and curry powder  in a large bowl and mix well.  Mix the rice into the chicken mixture and turn into a large baking dish that has been sprayed with a non-stick spray.   Combine the Ritz cracker crumbs, almonds and butter and sprinkle over the top of the casserole.
 
Bake, uncovered, for 45 minutes until golden brown. 
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