This is a great one I use all the time for family and company. Scroll down to see more chicken casserole recipes.
- 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
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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