Chicken and Rice Casserole
Recipe: https://recipestripper.com/recipes/d1551989-2677-4df7-93eb-4b6825e8c408
Original source: https://www.tasteofhome.com/recipes/chicken-and-rice-casserole/
Recipe image: https://www.tasteofhome.com/wp-content/uploads/2018/01/Chicken-and-Rice-Casserole_EXPS_CPLBZ19_4345_B11_01_5b.jpg

Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia
Yield: 12 servings
Prep time: PT15M
Cook time: PT60M
Total time: PT01H15M

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

Instructions
1. Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat.
2. Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.