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Chicken and Rice Casserole

Chicken and Rice Casserole
—Myrtle Matthews, Marietta, Georgia
12 ServingsPrep: 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, 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.
Nutrition Facts: 1 serving (1 cup) equals 439 calories,
© Taste of Home 2012

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Chicken and Rice Casserole (continued)

Nutrition Facts: 26 g fat (5 g saturated fat), 51 mg cholesterol, 804 mg sodium, 31 g carbohydrate, 3 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012