Hot Chicken Salad And Rice
A comforting hot chicken salad and rice bake packed with tender chicken, crunchy water chestnuts, peas, and flavorful seasonings, topped with crispy bacon and melted cheddar. Perfect for family dinners or make-ahead meals, it offers a savory, creamy experience with a satisfying crunch and cheesy finish.
Ingredients
- 8 small chicken breasts, cooked and cut up ⓘ
- 1 cup celery, chopped ⓘ
- 1 cup sliced water chestnuts ⓘ
- 1 cup cooked rice (cooked in chicken broth) ⓘ
- 1 cup frozen peas ⓘ
- pinch of salt ⓘ
- pinch of garlic salt ⓘ
- 2 cups mayonnaise ⓘ
- 3 tablespoons lemon juice ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 2 tablespoons minced onion ⓘ
- 2 tablespoons prepared mustard ⓘ
- 1 cup bacon, cooked and chopped ⓘ
Instructions
- Combine cooked chicken, chopped celery, sliced water chestnuts, cooked rice, and frozen peas in a large mixing bowl.
- Add salt, garlic salt, mayonnaise, lemon juice, minced onion, Worcestershire sauce, and prepared mustard to the mixture. Mix well.
- Spread the mixture evenly in a 13 x 9-inch baking pan.
- Top the casserole with cooked and chopped bacon, then sprinkle shredded cheddar cheese over the top.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes until heated through and cheese is melted and bubbly.
- Optional: Prepare the dish the night before and refrigerate; bake when ready.
Tips & Substitutions
For added flavor, consider using rotisserie chicken instead of cooked chicken breasts. You can substitute Greek yogurt for half of the mayonnaise for a lighter version. If you want a bit of crunch, add some chopped nuts like almonds or cashews. Experiment with different vegetables like bell peppers or corn to customize the recipe to your taste.
Serving Suggestions
Serve this hot chicken salad and rice casserole alongside a fresh garden salad or steamed vegetables for a complete meal. It pairs beautifully with Chicken Broccoli-Cheese Casserole for a comforting dinner spread. Consider adding some crusty bread to soak up the creamy sauce or serving it with a tangy vinaigrette for contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions, covered, until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken Salad And Rice contains roughly 311 calories, with 18g protein, 13g carbohydrates, and 21g fat. It is an excellent source of protein (36% of the Daily Value) and calcium (20% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1521mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Simply assemble it, cover it tightly with plastic wrap, and refrigerate. Bake it when you're ready to serve, adding a few extra minutes to the cooking time if it's coming from the fridge.
Can I use different types of meat in this recipe?
Absolutely! You can substitute turkey or rotisserie chicken for the chicken breasts. For a vegetarian option, consider using chickpeas or tofu for protein while keeping the other ingredients the same for a delicious meatless dish.
What can I serve with hot chicken salad and rice?
This dish goes well with a variety of sides. Try pairing it with roasted vegetables, a crisp coleslaw, or a light fruit salad. For a more filling meal, serve it with mashed potatoes or buttery rolls to complement the creamy texture of the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).