Chicken and Rice Casserole Recipe

Chicken and Rice Casserole Recipe photo by Taste of Home

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—Myrtle Matthews, Marietta, Georgia

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Chicken and Rice Casserole Recipe

Prep: 15 min. Bake: 1 hour

Yield: 12 Servings

15 60 75

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

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.
Sprinkle with potato chips and paprika. Bake at 350° for 1 hour or until heated through. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 439 calories, 26 g fat (5 g saturated fat), 51 mg cholesterol, 804 mg sodium, 31 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Chicken and Rice Casserole in Reminisce Spring 1991, p31