Yield: Serves 6 to 8 | Prep Time: 10 minutes | Cook Time: 45 minutes
A staple in our home, hot chicken casserole is fantastic for dinner and days after. Try it on toasted bread, atop romaine lettuce, or on a tortilla. No matter how you serve it or eat it, this casserole is primed to become a go-to in your weeknight rotation!
INGREDIENTS
3 cups chopped cooked chicken breast meat
1 cup cooked long-grain white rice
3 large hard-cooked eggs, chopped
½ cup chopped onion
1 (10.75-ounce) can cream of chicken soup
1 cup grated cheddar cheese
¾ cup mayonnaise
1 tablespoon lemon juice
Freshly ground black pepper
1. Preheat the oven to 350°F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
2. In a large bowl, stir together the chicken, rice, eggs, and onion. Stir in the soup, cheese, mayonnaise, and lemon juice. Season with black pepper. Spoon the chicken mixture into the baking dish. Bake for 45 minutes until bubbling. Serve.
To cook the chicken, place 3 boneless, skinless chicken breasts on a baking sheet and bake at 350°F for 30 minutes. Remove from the oven and chop.
