Chicken and Rice Bake


  • 3 cups cooked rice
  • 1 cup grated carrots
  • 1 cup diced celery
  • 1 fresh onion, grated or diced
  • 1-4 ounce can mushroom pieces, diced small with liquid
  • 4 ounces slivered almonds
  • ½ cup Shirley J Universal Cream Soup & Sauce Mix
  • 2 cups water
  • ½ cup Miracle Whip Salad Dressing
  • 2 tablespoons soy sauce
  • 2 cups diced chicken meat
  • 1 cup dry bread crumbs
  • 4 tablespoons butter


Preheat oven to 350°. In a mixing bowl combine the bread crumbs and butter, mix well, set aside. Combine sauce mix and water in a sauce pan, stir well and bring mixture to a boil. Remove from heat. In a large mixing bowl, combine the sauce mixture with all remaining ingredients. Spread mixture evenly in a casserole dish and top with the buttered bread crumbs. Bake at 350° for 25-30 minutes or until golden brown and heated throughout.


This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix.

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