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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-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.
