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.
Ken Oliver, Cooking With Ken, e-mail: firstname.lastname@example.org
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