My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, March 23, 2010

Deluxe Chicken Casserole

This is just one more reason I try to keep chopped chicken/turkey in my freezer in 1 and 2 cup portions

If this dish reminds you of similar casseroles some of us had growing up, then you will enjoy it as much as we did. The chopped nuts are an added pleasure

I like Ruffles potato chips on top of the casserole, because that is what my mom used. The salty, crispy ridged chips add just the right finish to each bit. Other potato chips will work as well.

Deluxe Chicken Casserole
6 servings
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1 1/2 cups diced cooked chicken
1 1/2 cups cooked rice
1 cup chopped celery
1/2 cup chopped walnuts or pecans
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 tablespoon lemon juice
3/4 cup mayonnaise
1/4 cup water
3 hard-cooked eggs, sliced
2 cups coarsely crumbled potato chips

Combine first 10 ingredients in a large bowl. Combine mayonnaise and water, stir with a wire whisk until smooth. Add mayonnaise mixture to chicken mixture. Gently fold in egg slices.

Spoon mixture into a greased 11 x 7-inch baking dish; top with potato chips. Bake uncovered, at 400 degrees for 15-20 minutes or until bubbly.

Thanks for this to Trinity Episcopal Church, Edisto Island, South Carolina

1 comment:

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