I love family favorite recipes. I would say – that during my middle school and high school – we had this at least 2-3 times on Sundays per month. This casserole was definitely easy and great for after church because we could set the oven timer and have it hot when we got home. It is a recipe in the first Plant City Primitive Baptist Cookbook, my copy is all stained and everything – actually it is Mom’s copy.
I made it this evening to take to a family, who just lost their mom. I’ll head it over there tomorrow after church.
Chicken and Rice Casserole
1 1/2 cup cooked rice (I used regular rice)
3 hard boiled eggs, chopped
4 stalks celery, halved, sliced
2 cups diced chicken
1 can healthy request cream of chicken soup
1/2 cup light mayo
1/2 medium onion
pinch of sea salt
pepper to taste
fried onion rings
Mix all together. Let sit overnight covered. Bake at 325 for 30 minutes, uncover, bake 15 more minutes with fried onions on top. Enjoy!