This was a childhood favorite.
Ingredients:
2 Stalks celery
4 cups diced chicken (Cooled)
1 small onion
1 can cream of chicken (condensed soup)
1 can sliced water chestnuts
1 cup grated cheddar cheese
1 cup cooked rice
1 cup mayo
1 1/2 teaspoon lemon juice
1 bag of potato chips
Directions:
- Cut celery into quarters. Slice them in half and then cut little bits to form quarters.
- Chopped onion
- Then slice water chestnuts in hal
- Cut chicken into bite size bits.
- In a small bowl, mix 1 cup mayo, 1 can cream of chicken, and 1 1/2 teaspoons lemon juice.
- In a large bowl mix 4 cups chicken and 1+ cup cheese. Combined the 1 cup cooked rice.
- Combine the small bowl sauce to the large bowl and mix.
- Place mixed contents into a 9×13 baking dish. (Spray with Pam for easy clean up)
- Place crushed potato chips all over the top of the salad.
- Preheat oven to 350. Bake for 45 minutes uncovered.