Easy Chicken & Rice Bake

Time :1 15

Yield :12 servings

Recipe Background

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!

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

Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
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.
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.
Add the soup mixture to the rice mixture and toss to coat.
Transfer the combined rice mixture to the prepared baking dish and evenly sprinkle with the crushed potato chips and the paprika.
Bake the casserole, uncovered, until it is heated through, about 1 hour.
Serve.