Chicken and Rice Casserole

Ingredients

1 ½ cups frozen petite peas
1 ½ cups (6 oz.) shredded sharp Cheddar cheese
3 cups coarsely crushed ridged potato chips (we tested with Ruffles)
3 cups chopped cooked chicken
1 (4-oz.) jar pimientos, drained
2 tablespoons butter or margarine
1 medium onion, finely chopped
+ 4 more ingredients
- 1 (10 3/4-oz.) can cream of chicken soup
- 1 cup mayonnaise
- 1 (8-oz.) can sliced water chestnuts, drained
- 1 (8.8-oz.) package microwaveable rice of choice (we tested with Uncle Ben's)

Melt butter in a skillet over medium heat. Add onion, and sauté until tender, about 5 minutes. Combine onion, chicken, and next 7 ingredients in a large bowl; toss gently. Spoon mixture into a lightly greased 13" x 9" baking dish. Top with coarsely crushed chips. Bake, uncovered, at 350° for 2...

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Comments

Variations on Chicken and Rice Casserole

- 6 boneless, skinless chicken breasts - raw
- 1 ounce(s) dried onion soup mix - (1 envelope)
- 1 can(s) (10 3/4 oz.) cream of celery soup
- +3 other ingredients
Chicken-and-Rice Casserole
- 1/2 cup butter
- 1 onion, chopped
- 3 cups chopped cooked chicken
- 2 (10 3/4-oz.) cans cream of chicken soup, undiluted
- 4 green onions, chopped
- +7 other ingredients
Chicken and Rice Casserole
- 8 chicken breast halves, boned
- 1/2 c butter, divided
- 1 lb mushrooms
- 1 c water
- 1 c mushroom soup
- 1 medium onion, chopped
- 1 c sour cream
- +5 other ingredients