Creamy Chicken Casserole


bullet2 celery ribs, chopped
bullet1 small onion, chopped
bullet1 tablespoon butter
bullet1  1/2 cups real mayonnaise (not light or low-fat)
bullet1 can cream of chicken soup
bullet1 cup frozen peas, thawed
bullet1 tablespoon lemon juice
bullet1 teaspoon salt
bullet3 cups cubed cooked chicken
bullet2 cups cooked rice
bullet1 cup crushed potato chips
bulletIn a small skillet, sauté celery and onion in butter until crisp-tender.  Place in a bowl.
bulletAdd the mayonnaise, soup, peas, lemon juice and salt.
bulletStir in chicken and rice.
bulletTransfer to a greased 11x7x2 inch baking dish.
bulletSprinkle with potato chips.
bulletBake, uncovered at 350 for 25-30 minutes or until heated through.
bulletYield:  6 servings
bulletI got this recipe from one of my cooking magazines.  It is Soooo good!


From the kitchen of:  Shelley Totter, Frisco TX  Church of Christ



From The Kitchen Of:  Shelley Totter  ~  Church of Christ, Frisco, TX

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