Crunchy Chicken Casserole

I made this casserole dish more times than I can count. I found it about 30 years ago. It's a great standby dish to serve at baby showers, wedding showers, etc. since it can be assembled ahead of time and refrigerated until ready to bake.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  roasting chicken, roasted in oven in a covered pan. Skin, bone and cut into bite size pieces. Save stock

• Combine

•  chicken piece
• 1  cup  diced celery
• 1  cup  chopped cashews
• 1 (10 1/2ounce) can  cream of chicken soup
• 1  tablespoon lemon juice
• 1⁄2 cup  chopped onion
• 2  cups cooked rice
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon salt

• Mix together

• 3⁄4 cup mayonnaise (do not use non-fat or low-fat)
• 1⁄4 cup water
• 1⁄2 cup  chicken stock (left over from roasting chicken)

• Topping

•  crushed  potato chips (I prefer fresh bread crumbs tossed with butter)

Directions

1. Add the mayonnaise mixture to combined chicken ingredients. Turn into a very lightly greased 9x13 baking dish. Top with 2 cups crushed potato chips (or bread crumbs). Bake at 450 for 20 minutes or until hot and bubbly throughout. Serves 10-12.
2. � Chicken Stock � I usually put the stock in the refrigerator to let the fat rise to the top and skim it off � then use what�s left to make my ½ cup.
3. Note #1: I add a can/jar of sliced mushrooms.
4. Note #2: Sometimes I place the mixture in a casserole dish instead of the baking dish. If the casserole dish is deeper � you may need to lower the temperature and extend the baking time.
5. Preparation time does not include the time to roast the chicken.
6. You can use a roasted chicken from the grocery store. If you do that, just use some canned chicken broth in place of the stock from the roasted chicken.