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Chicken and Rice Casserole

Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    12 servings

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

  • Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat.
  • Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.



Test Kitchen Tips
  • This is a great recipe for using up leftover chicken or even a rotisserie chicken!
  • Nutrition Facts
    1 cup: 439 calories, 26g fat (5g saturated fat), 51mg cholesterol, 804mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.

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