Southern Chicken Casserole

southern chicken casserole 1

Southern chicken casserole is a super easy dish that I have been making for several years. A friend had this cookbook of recipes from around the world that she shared with me when we were doing a homeschool project. I happened to find this recipe when I was looking for Chinese food recipes. This is clearly not from China!

southern chicken casserole 2

I haven’t made it in awhile, but Travis came home this weekend and I knew he would enjoy it. I have modified the original recipe a bit- the way the recipe was written there is just too much creamy stuff! This is a great make ahead dish and it is perfect for a potluck. It’s a bit of a hassle because you have to cook the chicken and rice first, but after that it comes together quickly.

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Southern Chicken Casserole

2 cups cooked chicken, chopped
4 cups cooked rice, cooled
2 cups celery, chopped
1 small onion, chopped
1 can sliced water chestnuts, chopped
1 cup sour cream
2 cans cream of chicken soup
Salt and pepper to taste
1 package Stove Top stuffing
2 1/2 ounces olive oil

Mix first 8 ingredients. Place into a greased 9 x 13″ pan. Mix stuffing mix with olive oil and pour over the top of the chicken and rice mixture. Cover with foil and bake at 350* for approximately 45 minutes. I keep the casserole covered so the stuffing doesn’t get too brown. You can remove the foil if it doesn’t seem to be getting brown enough for your liking.


One thought on “Southern Chicken Casserole

  1. Pingback: Fall Favorites – Soups, Salads and Main Dishes | My Daughter and I

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