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Chicken Casserole Revilo

Thursday, January 01, 2004
2 cups chicken, cooked and chopped2 cups cooked rice
10 3/4 oz. cream of chicken soup
2/3 cup mayonnaise
1/4 cup onion, chopped
1/2 cup celery, chopped
4 oz. jar pimento, diced
8 oz. can water chestnuts, drained and sliced
1 tbsp. lemon juice
1 tsp. dill weed
1 tsp. garlic, minced
1/4 to 1/2 cup water
Salt and pepper to taste
1/2 cup sharp cheddar cheese, shredded
2 cups potato chips, crushed
Preheat oven to 400 degrees. Combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, dill, garlic, water, salt and pepper in a large bowl. Mix well. Place mixture into a 9 X 13 inch casserole. Cover with cheese and the potato chips. Bake for 20 to 25 minutes or until potato chips are lightly browned.
Nutrition Facts:
Ken Oliver, Cooking With Ken, e-mail:
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