Chicken Rice Casserole

Yankee’s Main Dish Church Supper Cookbook, p. 46

2 cups diced cooked chicken

1 cup sliced celery

2 t. finely chopped onion

½ cup chopped walnut meats

2 cups cooked rice

1 can cream of chicken soup

½ t. salt

¼ t. pepper

1 T. lemon juice

½ cup mayonnaise

½ cup water

3 hard-boiled eggs, sliced

2 cups crushed potato chips

In large bowl, combine first 9 ingredients. Mix mayonnaise with water until smooth and add to chicken mixture. 

Gloopy like a casserole should be.

Gently fold in egg slices. Turn mixture into greased 9” square pan. Bake at 450F. for 25 minutes. Remove, and top with potato chips. 

It's not crunched-up cornflakes, but it's crunched up something, anyway.

Return to oven for another 5 minutes.

A meal in a bowl!

My Rating: 4/5 "Satisfyingly filling. The chips make it a little salty, but they also add fun crunch to the experience. There's great variety of both flavor and texture in here. All in all, a solid dinner."