Casseroles > Leftovers > Poultry > Chicken Potato Chip Casserole >
Chicken Potato Chip Casserole
2 C leftover cooked chicken, chopped
1 C leftover cooked white rice
1 can (10.75 oz.) condensed cream of chicken soup
2/3 C mayonnaise
2 TBS onion, grated
1/2 C celery, chopped
1 can (8 oz.) sliced water chestnuts, drained
1 TBS lemon juice
1/2 C sharp cheddar cheese, shredded
2 C potato chips, crushed
1/4 C water
Salt & black pepper to taste
Preheat oven to 400-degrees F. In a large bowl, combine chopped chicken, rice, condensed soup, mayonnaise, grated onion, chopped celery, water chestnuts, lemon juice, water, salt and black pepper. Mix well. Spread mixture onto a lightly greased 9x13" baking dish. Cover with shredded cheddar cheese and top with crushed potato chips. Bake for twenty to twenty-five minutes or until potato chips are lightly browned. Serve.
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