September 14th, 2011

Chicken and Rice Bake

We had another fun day in Washington D.C.  We drove into the city and went to the Museum of Natural Science.  The kids love exploring museums.  It is fun since my oldest is nearing her 7th birthday and is in first grade; she really has a love for learning.  She wanted to make sure we saw everything there was to see.  We took a picnic and ate outside in a grassy area.  We had a special guest for lunch…a squirrel.  This was no ordinary squirrel.  He came within inches of my kids and was just begging for food.  So of course, despite my convincing statements of do NOT feed the squirrel, he was given an endless supply of Doritos.  It was actually cute.  The kids broke of little pieces of their chips and fed them to the squirrel.  It was quite a show as several people walking by stopped to take pictures.

This is a great home cooked meal when you just need a comfort food.  This always makes me feel “at home”.  This is also great because you can really make it to your likes.  If you like a lot of chicken, use a lot.  If you don’t like mushrooms, leave them out.  Tailor it to your family.  Which also makes this a great meal to take to another family.  I love to make this when I am taking dinner to a friend.  Plus, it is kid friendly.  I just leave out the mushrooms and cut back on the celery to please my kids.  You can make one large 9×13 pan and have leftovers for another night.  Or it perfectly makes two 8×8 pans.  One to keep for you and one to take to some one else.  Isn’t it great to simplify things like dinner.  Nothing extra required to turn this one recipe into 2 dinners.


Chicken and Rice Bake


4-6 chicken breasts; cooked and diced
2 cans cream of chicken soup
½ c mayo
1/2 c. evaporated milk
2 T lemon juice
2 T minced onion
2 tsp Lawrys salt
1/4 tsp white pepper
6 cups cooked white rice
1 cup diced celery
¼ cup sliced mushrooms (optional)


3 c crushed corn flakes
½ c sliced almonds
½ c melted butter


Preheat oven to 375 and grease either a 9×13 pan or 2 8×8 pans.

Combine together the ingredients (excluding the topping ingredients) and mix well.  Spread evenly into prepared pan(s).

Combine topping ingredients and spread over the top of the chicken and rice.

Cover with foil and bake 30 minutes.  Remove foil and bake another 10 minutes.


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