Chicken and Rice Casserole
Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. Dovetailing Tip: Use the chicken you cooked on day 2 in today’s casserole.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 384
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 384
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:
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.
Source: tasteofhome.com
Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
