Chicken, Egg, and Rice Casserole

Name: Chicken, Egg, and Rice Casserole
Ingredients: Vegetable cooking spray; 2 tablespoons butter; 1 tablespoon extra-virgin olive oil; 1 onion, finely chopped; 2 celery stalks, chopped; 2 garlic cloves, minced; 3 tablespoons all-purpose flour; 1½ cups chicken broth; ½ cup mayonnaise; ¼ cup sour cream; 1 tablespoon fresh lemon juice; ½ teaspoon salt; 6 hard-boiled eggs, chopped; 2 cups chopped or shredded cooked chicken; 1½ cups cooked long-grain rice; ⅓ cup crushed cheddar cheese crackers, saltines, potato chips, or cornflakes; ⅓ cup crushed cheddar cheese crackers, saltines, potato chips, or cornflakes; ⅓ cup crushed cheddar cheese crackers, saltines, potato chips, or cornflakes; ⅓ cup crushed cheddar cheese crackers, saltines, potato chips, or cornflakes

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Eggs

By Julia Rutland

Published 2021

About

The mild flavor of this homey casserole suits almost everyone. I always make extra cooked rice and/or chicken and store it in the freezer for recipes like these where not much is needed and I want to reduce prep time. Grilled or rotisserie chicken is delicious in this recipe too.

Ingredients

Vegetable cooking spray
2 tablespoons butter
1 tablespoon extra-virgin olive oil

Stew

Method

Preheat oven to 375°F. Lightly grease an 8x8- or 9x9-inch baking dish with cooking spray.

Heat butter and oil in a large nonstick skillet over medium heat. Add onion, celery, and garlic. Cook, stirring frequently, for 5 minutes or until tender.

Whisk in flour. Cook, whi