Crunchy Chicken Casserole

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 roasting chicken, roasted in oven in a covered pan. skin, bone and cut into bite size pieces. save stock
• chicken piece
• 1 cup diced celery
• 1 cup chopped cashews
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 tablespoon lemon juice
• 1/2 cup chopped onion
• 2 cups cooked rice
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 3/4 cup mayonnaise (do not use non-fat or low-fat)
• 1/4 cup water
• 1/2 cup chicken stock (left over from roasting chicken)
• crushed potato chips (i prefer fresh bread crumbs tossed with butter)

Recipe

• 1 add the mayonnaise mixture to combined chicken ingredients. turn into a very lightly greased 9x13 baking dish. top with 2 cups crushed potato chips (or bread crumbs). bake at 450 for 20 minutes or until hot and bubbly throughout. serves 10-12.
• 2 ã¯â¿â½ chicken stock ã¯â¿â½ i usually put the stock in the refrigerator to let the fat rise to the top and skim it off ã¯â¿â½ then use whatã¯â¿â½s left to make my ½ cup.
• 3 note #1: i add a can/jar of sliced mushrooms.
• 4 note #2: sometimes i place the mixture in a casserole dish instead of the baking dish. if the casserole dish is deeper ã¯â¿â½ you may need to lower the temperature and extend the baking time.
• 5 preparation time does not include the time to roast the chicken.
• 6 you can use a roasted chicken from the grocery store. if you do that, just use some canned chicken broth in place of the stock from the roasted chicken.