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Easy Chicken & Rice Bake

ChickenOvenDiner-Style

Time: 1 hour 15 minutes

Yield: 12 servings

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About

Home, sweet home! That's what this Easy Chicken & Rice Bake feels like as its aroma permeates throughout your home, each and every time it visits your oven. And we say "each" and "every" because this tender, rice-packed, chicken-grinning, sauce-enveloped, crushed-potato-chip-topped, comfort-piece will be on repeat for as long as your apron strings tie together. Nothing says home like the home-cooked and memorable Easy Chicken & Rice Bake. Your family knows the goodness that awaits them when that beloved, baked-with-love dinner bell rings! Welcome home, our loves, welcome home!

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Ingredients

  • 4 cups white rice or a combination of wild and white rice, cooked
  • 4 cups chicken, cooked and diced
  • 1/2 cup almonds, slivered
  • 1 small onion, chopped
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 (10-ounce) package frozen peas, thawed
  • 3/4 cup celery, chopped
  • 1 (10.75-ounce) can condensed cream of celery soup, undiluted
  • 1 (10.75-ounce) can condensed cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 2 cups potato chips, crushed
  • paprika, to taste

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 9x13-inch baking dish.

Step 3 -In a large bowl, add the rice, the chicken, the almonds, the onion, the water chestnuts, the peas, and the celery and stir to combine.

Step 4 -In another large bowl, add the cream of celery soup, the cream of chicken soup, the mayonnaise, the lemon juice, and the salt and stir to combine.

Step 5 -Add the soup mixture to the rice mixture and toss to coat.

Step 6 -Transfer the combined rice mixture to the prepared baking dish and evenly sprinkle with the crushed potato chips and the paprika.

Step 7 -Bake the casserole, uncovered, until it is heated through, about 1 hour.

Step 8 -Serve.

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