Chicken and Rice Casserole

• 1 cup rice cooked
• 2 cups chicken cooked, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon celery salt
• 18 teaspoon black pepper
• 1 small onions chopped
• 2 tablespoons cracker crumbs
• 1 large eggs beaten
• 2 cups water hot

1. In a mixing bowl, combine chicken, seasonings, egg, cracker crumbs, and stock or hot water.
2. Line the bottom and sides of a greased mold or casserole 1/2 inch thick with rice, pack in the meat mixture, layer on the onion over top and cover closely with the rest of the rice.
3. Cover with wax paper, lid, or aluminum foil and place in oven at 350F (180C).
4. for approximately 45 minutes.
5. Can be turned out onto a hot platter or served in the casserole.

rice cooked, chicken, salt, celery salt, black pepper, onions, cracker crumbs, eggs, water

Taken from recipeland.com/recipe/v/chicken-rice-casserole-37161 (may not work)