Chicken and Rice Casserole

March 13, 2013

144

This is one of my favorite dishes that I make for when I have a crowd to feed. I will make this ahead of time and then just pop it in the oven when I'm ready. Today I didn't have potato chips to sprinkle on top, so instead I used crushed crackers and it was also good! I still think I love the crushed potato chips though, it just adds a little more of a salty taste, and crunch! This is one of those dishes that I always hope I have some left overs, because it is just as good the next day! -Ro

4 cups cooked rice. (Minute Rice works good)
4 chicken breasts cooked and cubed.
6 hard boiled eggs
1 cup diced celery
1/2 cup diced onion
1/2 Tbsp. oil
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup mayonaise
1/2 cup milk
Splash of lemon juice
2 tsp. Lawrys Season Salt
1 tsp. Lemmon Pepper
1 1/2 cup shredded cheddar cheese
2 cups crushed potato chips
(If using cracker crumb topping, use one sleeve saltine crackers with 4 Tbsp. melted butter.)
Sliced almonds (optional)

Cook rice according to package. Set aside in a large bowl. Cook and cube chicken breasts. (I boil them) Boil eggs, and cut into small pieces. Saute onions in oil till slightly transluscent. In a bowl,...
See the full directions on my site

Nutritions

Calories
1774

Sodium
669mg
27% DV

Fat
144g
221% DV

Protein
14g
29% DV

Carbs
26g
9% DV

Fiber
4g
17% DV

Dinner Baked