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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 help families or individuals create heirloom cookbook treasures.

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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