Thursday, August 1, 2019

Chicken and Rice Casserole

Chicken and Rice Casserole has a crunchy potato chip topping and a creamy sauce that everyone will love. This recipe would be a great way to use leftover chicken or even rotisserie chicken. Serves 12 Total Time: 1 hour 15 minutes


4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
3/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips


Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat. Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour. Easy Peasy!

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