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.
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