Crunchy Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I made this casserole dish more times than I can count. I found it about 30 years ago. It's a great standby dish to serve at baby showers, wedding showers, etc. since it can be assembled ahead of time and refrigerated until ready to bake. Ingredients:
1 roasting chicken, roasted in oven in a covered pan. skin, bone and cut into bite size pieces. save stock |
chicken piece |
1 cup diced celery |
1 cup chopped cashews |
1 (10 1/2 ounce) can cream of chicken soup |
1 tablespoon lemon juice |
1/2 cup chopped onion |
2 cups cooked rice |
1/4 teaspoon pepper |
1/2 teaspoon salt |
3/4 cup mayonnaise (do not use non-fat or low-fat) |
1/4 cup water |
1/2 cup chicken stock (left over from roasting chicken) |
crushed potato chip (i prefer fresh bread crumbs tossed with butter) |
Directions:
1. Add the mayonnaise mixture to combined chicken ingredients. Turn into a very lightly greased 9x13 baking dish. Top with 2 cups crushed potato chips (or bread crumbs). Bake at 450 for 20 minutes or until hot and bubbly throughout. Serves 10-12.
2. ï¿1/2 Chicken Stock ï¿1/2 I usually put the stock in the refrigerator to let the fat rise to the top and skim it off ï¿1/2 then use whatï¿1/2s left to make my 1/2 cup.
3. Note #1: I add a can/jar of sliced mushrooms.
4. Note #2: Sometimes I place the mixture in a casserole dish instead of the baking dish. If the casserole dish is deeper ï¿1/2 you may need to lower the temperature and extend the baking time.
5. Preparation time does not include the time to roast the chicken.
6. You can use a roasted chicken from the grocery store. If you do that, just use some canned chicken broth in place of the stock from the roasted chicken.
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