Chicken and Rice Casserole

Name: Chicken and Rice Casserole
Prep time: 15 min
Cook time: 1 h
Yield: 12 servings
Ingredients: 4 cups cooked white rice or a combination of wild and white rice; 3/4 cup chopped celery; 4 cups diced cooked chicken; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 2 teaspoons lemon juice; 1 cup mayonnaise; 1 small onion, chopped; Paprika; 1 package (10 ounces) frozen peas, thawed; 2 cups crushed potato chips; 1 teaspoon salt; 1/2 cup slivered almonds; 1 can (8 ounces) sliced water chestnuts, drained

Cook: 60 min

Prep: 15 min

Ready: 75 min

Servings: 12 servings

Calories: 612.56

Ingredients

1 1 can (8 ounces) sliced water chestnuts, drained
2 3/4 cup chopped celery
3 4 cups diced cooked chicken
4 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
5 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
6 2 teaspoons lemon juice
7 1 cup mayonnaise
8 1 small onion, chopped
9 Paprika
10 1 package (10 ounces) frozen peas, thawed
11 2 cups crushed potato chips
12 4 cups cooked white rice or a combination of wild and white rice
13 1 teaspoon salt
14 1/2 cup slivered almonds

Directions

1
Preheat oven to 35
2
In a greased 13x9-in. baking dish, combine first seven ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt.
3
Pour over chicken mixture and toss to coat.
4
Sprinkle with potato chips and paprika.
5
Bake 1 hour or until heated through.

Nutrition per serving

612.56 Calories

70.26g Carbs

20.92g Protein

27.33g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts sesame

Chicken and Rice Casserole

Directions

Nutrition per serving

Tags

Allergens