Chicken and Rice Casserole with Potato Chip Topping
A delicious combination of chicken, rice, peas with a crunchy potato chip topping
Yield: 6
Calories: 662cal
Materials
- 4 cups cooked white rice cooked
- 4 cups chicken breast cooked and cubed
- 2 green onions - sliced
- 1 8 oz. water chestnuts drained
- 1 10 oz. frozen peas
- ¾ cup celery - sliced
- 1 10 oz. cream of celery soup
- 1 10 oz. cream of chicken soup
- 1 cup mayonnaise
- 2 tsp. lemon juice
- 1 tsp. salt
- 1 tsp. onion powder
- 2 cups potato chips crushed
- optional: paprika seasoning
Instructions
- Preheat oven to 350 degrees
- Grease a 9 x 13 inch baking dish
- In the dish - combine rice, chicken, onion, chestnuts, peas and celery
- In a large bowl, combine soups, mayonnaise, lemon juice, salt, and onion powder
- Pour over the chicken mixture and toss to coat
- Sprinkle with potato chips and optional paprika
- Bake 1 hour
Notes
Suggested add-ins
- I think shredded cheddar cheese would be a fabulous addition to this casserole - add to the top before the chips
- Add more crunch by mixing in slivered almonds or chopped pecans
Nutrition
Calories: 662cal | Carbohydrates: 47g | Protein: 26g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 835mg | Potassium: 810mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg