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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A potato chip topping adds some crunch to this creamy mixture of tender chicken chunks, rice, peas and celery from Frances Walker of Jonesboro, Arkansas. The easy-to-assemble casserole is a definite potluck-pleaser. Ingredients:
2 celery ribs, chopped |
1 small onion, chopped |
1 tablespoon butter |
1-1/2 cups mayonnaise |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup frozen peas, thawed |
1 tablespoon lemon juice |
1 teaspoon salt |
3 cups cubed cooked chicken |
2 cups cooked rice |
1 cup crushed potato chips |
Directions:
1. In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice.
2. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
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