Quick Chicken Casserole

Top Review by sketchygrrl

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!

Ingredients Nutrition


  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. Add to chicken mixture. Gently stir in hard-cooked eggs.
  3. Turn mixture into a greased 9-inch casserole dish.
  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. Heat thoroughly before adding potato chips.
  6. **Leftover turkey can be substituted for chicken.

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