Crunch Chicken Casserole
Created by Bobbie on November 7, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 20-30m
- Recipe #2146
Ingredients
- 1 roasting chicken, roasted in oven in a covered pan (skin, bone and cut into bite size pieces --SAVE THE STOCK!)
- Chicken Pieces (from roasted chicken)
- 1 cup diced celery
- 1 cup chopped cashews
- 1 (10 1/2 ounce) can condensed cream of chicken soup, undiluted
- 1 tablespoon lemon juice
- 1/2 cup chopped onion
- 2 cups cooked rice
- 1 small can sliced mushrooms
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 3/4 cup mayonnaise (do not use low-fat or non-fat)
- 1/4 cup water
- 1/2 cup chicken stock (from roasting chicken)
- Crushed potato chips or bread crumbs tossed with a little butter
How to Make
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Step 1: Combine the first 10 ingredients in a large bowl.
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Step 2: Mix together the mayonnaise, water and chicken stock.
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Step 3: Add the mayonnaise mixture to the chicken mixture and mix well.
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Step 4: Turn into a lightly greased 9 x 13 baking dish. Top with 2 c. crushed potato chips (or bread crumbs).
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Step 5: Bake at 450 for 20 minutes, until hot and bubbly throughout. (Can be baked at a lower temp -- but extra time will have to be added)
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Step 6: Prep time does not include the time to roast the chicken.
Nutritional Facts
- Serving Size: 1 (205.7 g)
- Calories 311.1
- Total Fat - 14 g
- Saturated Fat - 3.9 g
- Cholesterol - 30.9 mg
- Sodium - 664.7 mg
- Total Carbohydrate - 38.3 g
- Dietary Fiber - 2 g
- Sugars - 10.2 g
- Protein - 8.8 g
- Calcium - 63 mg
- Iron - 1.7 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.3 mg