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Chicken and Rice Casserole Recipe

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12 Servings
Prep: 15 min. Bake: 1 hour

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 with mayonnaise, lemon juice and salt. Toss with chicken mixture.
Sprinkle with potato chips and paprika. Bake at 350° for 1 hour or until heated through. Yield: 12 servings.

Nutrition 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.

Chicken and Rice Casserole published in Reminisce Spring 1991, p31

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