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Course : Entree
Type of Prep : Bake, Casserole
 
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Joan's Chicken Casserole

From Diana Rattray,
Your Guide to Southern Food.
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From Joan:
This is a great one I use all the time for family and company. Scroll down to see more chicken casserole recipes.

INGREDIENTS:

  • 3 pounds boneless chicken breasts, cooked
  • 1 cup chopped celery
  • 1 can sliced water chestnuts
  • 2 tablespoons finely minced onion
  • 1 (10 1/2 oz.) can cream of chicken soup
  • 1 cup reduced fat mayonnaise
  • 8 ounces sour cream
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper, or to taste
  • crushed potato chips
  • paprika

PREPARATION:

Cut cooked chicken into bite-size pieces.
Mix chicken with remaining ingredients, except potato chips and paprika.
Pour chicken mixture into greased 2-quart casserole.
Top with potato chips and sprinkle with the paprika.
Bake, uncovered, at 350° for about 30 to 40 minutes. Makes 6 to 8 servings.

Joan's Notes: This freezes well before or after cooking. This recipe is just as good with non- and low-fat ingredients. Enjoy!

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