Chicken and Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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To speed things up, use a rotisserie chicken for this family-friendly casserole. Ingredients:
2 tablespoons butter or margarine |
1 medium onion, finely chopped |
3 cups chopped cooked chicken |
1 1/2 cups frozen petite peas |
1 1/2 cups (6 oz.) shredded sharp cheddar cheese |
1 cup mayonnaise |
1 (10 3/4-oz.) can cream of chicken soup |
1 (8.8-oz.) package microwaveable rice of choice (we tested with uncle ben's) |
1 (8-oz.) can sliced water chestnuts, drained |
1 (4-oz.) jar pimientos, drained |
3 cups coarsely crushed ridged potato chips (we tested with ruffles) |
Directions:
1. Melt butter in a skillet over medium heat. Add onion, and sauté until tender, about 5 minutes. Combine onion, chicken, and next 7 ingredients in a large bowl; toss gently. Spoon mixture into a lightly greased 13 x 9 baking dish. Top with coarsely crushed chips. Bake, uncovered, at 350° for 20 to 25 minutes or until bubbly.
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