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Retro Chicken and Rice Casserole
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Prep Time:
20 minutes
Total Time:
45 minutes
Try this comforting chicken and rice casserole with sweet peas, topped with crispy potato chips for a satisfying meal.
Ingredients:
  • 2 tablespoons butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 package (8.8 oz) microwavable rice
  • 3 cups chopped cooked chicken
  • 1 1/2 cups frozen baby sweet peas (from 12-oz bag)
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 1 cup mayonnaise
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 jar (4 oz) sliced pimientos, drained
  • 3 cups coarsely crushed rippled potato chips
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In an 8-inch skillet, melt butter over medium heat. Sauté the onion in the butter for 5 minutes, stirring often, until it's soft and tender.
  • Prepare perfectly fluffy rice by following the cooking instructions on the package in the microwave.
  • In a large bowl, delicately combine onion, rice, chicken, peas, cheese, mayonnaise, soup, water chestnuts, and pimientos. Transfer the mixture into a baking dish and sprinkle potato chips over the top before baking.
  • Bake in the oven until golden and bubbly, around 20-25 minutes.

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