This is my adapted, much simpler version of another Chicken Casserole recipe that I came across. I used what I had on hand, and had to do without all of the “fancy” expensive additions. I have to say it ended up being very yummy. I was pleasantly surprised that both kids AND hubby loved it! This is a keeper in my home for sure!

Crispy Chicken and Rice Casserole

• 1 cup uncooked long grain rice (or about 3 cups cooked)
• 2 cups cooked, shredded chicken (I like it from the crock pot)
• 2 (10.5 oz) cans Cream of Chicken Soup
• 3/4 cup mayonnaise
• 1 Tbsp onion powder (or half a small onion chopped; we don’t like onions much)
• 1 Tbsp lemon juice
• 1 tsp salt
• 1 cup crushed cornflakes cereal

Cook rice according to package directions. Stir together cooked rice and all-except the cereal- ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish, or two 8×8 square baking dishes (can freeze one). Sprinkle evenly with cereal.

Bake at 350° for 30 minutes or until lightly browned on top.

You can freeze this casserole for up to 1 month. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.

A cheap crowd pleaser, I’m lovin’ that!!

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