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    You are in: Home / Recipes / Quick Chicken Casserole Recipe
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    Quick Chicken Casserole

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    1. 1
      Combine diced chicken, chopped celery and walnuts with rice. In separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water.
    2. 2
      Add to chicken mixture. Gently stir in hard-cooked eggs.
    3. 3
      Turn mixture into a greased 9-inch casserole dish.
    4. 4
      Bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **Can be made the day before and kept in refrigerator.
    5. 5
      Heat thoroughly before adding potato chips.
    6. 6
      **Leftover turkey can be substituted for chicken.

    Ratings & Reviews:

    • on June 03, 2010


      This was so yummy! I didn't follow the amounts exactly, I used more rice, chicken, celery, nuts, onion, and had a 16 oz can of cream of chicken soup. However this was such a good use of leftovers and stuff I needed to use up (celery) and my husband LOVED it! I think even my 93 year old grandfather who has gotten picky in his old age would like this! I bet you could even use cream of celry soup or cream of potato if you wanted a milder flavor, the possibilities for tweaking this recipe are endless! I will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Quick Chicken Casserole

    Serving Size: 1 (139 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 282.2
    Calories from Fat 112
    Total Fat 12.5 g
    Saturated Fat 2.2 g
    Cholesterol 68.2 mg
    Sodium 491.2 mg
    Total Carbohydrate 35.8 g
    Dietary Fiber 1.4 g
    Sugars 1.7 g
    Protein 6.5 g

    The following items or measurements are not included:


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