Chicken and Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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âMyrtle Matthews, Marietta, Georgia Ingredients:
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 |
paprika |
Directions:
1. In a greased 13-in. x 9-in. baking dish, combine first seven ingredients. In a large bowl, combine the soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat.
2. Sprinkle with potato chips and paprika. Bake at 350° for 1 hour or until heated through. Yield: 12 servings.
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