Chicken Casserole is another one of those comfort foods that comes from my mom’s kitchen. This is another favorite, as is almost anything that originates from my mom’s kitchen (I love having a great cook for a mom!)
For me, the thought of putting Miracle Whip in a casserole is a little off putting at first (I’m really not sure why), but it tastes great, so I go with it. You can use any type of chicken to make this casserole. In this particular batch, I used the leftover chicken from my chicken noodle soup. In the past I’ve also used rotisserie chicken, baked chicken, or boneless skinless chicken breasts; basically, use what you have on hand!
Adapted from my Mom
2 cups cooked rice (I used brown)
2 cups chicken, diced
¾ cup Miracle Whip
1 can cream of chicken soup
1 cup celery, finely diced
2 tbsp onion, finely chopped
½ tsp salt
½ tsp pepper
1 cup Rice Krispies
Preheat oven to 375 degrees
In a large bowl, mix together cooked rice, Miracle Whip, soup, celery, onion, salt and pepper. Mix well so there are no blobs of soup or miracle whip.
Mix in the chicken (note: you can mix the ingredients all together right away, but it is harder to mix in the soup/dressing this way).
Place in a casserole dish. Cover casserole with a layer of Rice Krispies.
Bake uncovered for 1 hour.