Chicken and Rice Casserole
- Ethnicity: American
- Base: Poultry
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 12
Ingredients:
| Amount | Ingredient |
|---|---|
| 4 c | chicken or turkey diced |
| 1 1/2 c | cooked California rice |
| 4 oz | pimientos |
| 2 c | cashews or sliced almonds |
| 1 cn | cream of chicken soup (or water chestnuts) |
| 8 oz | mushrooms |
| 1 1/2 c | celery chopped |
| 2 T | diced onions |
| 1 ea | salt, ground black pepper to taste |
| 1 ea | potato chips, crushed |
Directions:
Mix the following ingredients and add to the main mixture:
1 cup mayonnaise
3 tablespoons lemon juice
1/2 cup milk
Directions:
After mixing well, layer the first mixture in a flat baking dish. Top each layer with crushed potato chips. (You can substitute potato chips with crunchy bread crumbs, if you prefer.)
Bake at 350 degrees for 20-30 minutes.