"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Rice Casserole Recipe

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This recipe for Chicken Rice Casserole, by , is from From the Recipe Box of Doris Smith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doris Smith


2 cups cooked, died chicken
2 cups cooked white rice
1 can (10.75 ounce) condensed cream of chicken soup
2/3 cup mayonnaise
2 tbs, grated onion
1/2 cup chopped celery
1 (8 ounce) can water chestnuts (optional)
1 tbs. lemon juice
1/4 cup water
1/2 cup sharp cheddar cheese
2 cups crushed potato chips
salt and pepper

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.




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