Chicken and Rice Casserole

Chicken and Rice Casserole

To speed things up, use a rotisserie chicken for this family-friendly casserole.

Oxmoor House MAY 2008

  • Yield: 8 servings
  • Cook time: 25 Minutes
  • Prep time: 20 Minutes


  • 2 tablespoons butter or margarine
  • 1 medium onion, finely chopped
  • 3 cups chopped cooked chicken
  • 1 1/2 cups frozen petite peas
  • 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese
  • 1 cup mayonnaise
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1 (8.8-oz.) package microwaveable rice of choice (we tested with Uncle Ben's)
  • 1 (8-oz.) can sliced water chestnuts, drained
  • 1 (4-oz.) jar pimientos, drained
  • 3 cups coarsely crushed ridged potato chips (we tested with Ruffles)


Melt butter in a skillet over medium heat. Add onion, and sauté until tender, about 5 minutes. Combine onion, chicken, and next 7 ingredients in a large bowl; toss gently. Spoon mixture into a lightly greased 13" x 9" baking dish. Top with coarsely crushed chips. Bake, uncovered, at 350° for 20 to 25 minutes or until bubbly.


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Chicken and Rice Casserole Recipe