Ingredients for Leanne Morgan S Chicken Casserole Via Paula Deen
- Cooked Chicken
- Cooked Wild Rice
- Cream Of Mushroom Soup
- 1/2 cup chopped celery
- Onions
- 1/2 cup mayonnaise
- Sliced Almonds
- Chicken Broth
- Fresh Lemon Juice
- Butter Flavored Crackers
- Butter
How to Make Leanne Morgan S Chicken Casserole Via Paula Deen
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the cooked chicken, rice, cream of mushroom soup, celery, onion, mayonnaise, slivered almonds, chicken broth, and lemon juice. Mix well.
- Pour the chicken mixture into the prepared baking dish.
- In a separate small bowl, combine the crushed Ritz crackers and melted butter. Toss gently to coat.
- Sprinkle the cracker crumb topping evenly over the casserole.
- Bake for 45-50 minutes, or until golden brown and bubbly. Internal temperature should reach 165°F (74°C).
- Let the casserole cool slightly before serving. Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- For best results, allow the casserole to reach room temperature before baking if it has been chilled.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
22g
Fat
39g
Carbs
11g
