THIS RECIPE COMES FROM TASTE OF HOME MAGAZINE. IT IS DELICIOUS AND HEARTY.
List of Ingredients
2 CELERY RIBS, CHOPPED
1 SMALL ONION, CHOPPED
1 TABLESPOON BUTTER OR MARGARINE
1 1/2 CUPS MAYONNAISE, ( DO NOT SUBSTITUTE )
1 ( 10 3/4 OUNCE CAN ) CONDENSED CREAM OF CHICKEN SOUP, UNDILUTED
1 CUPFROZEN PEAS, THAWEDD
1 TABLESPOON LEMON JUICE
1 TEASPOON SALT
3 CUPS CUBED COOKED CHICKEN
2 CUPS COOKED RICE
1 CUP CRUSHED POTATO CHIPS
Instructions
PREHEAT OVEN TO 350°. GREASE A 11 X 7" BAKING DISH. SET
ASIDE.
IN A SKILLET, SAUTE CELERY AND ONION IN BUTTER UNTIL CRISP AND TENDER. PLACE IN A BOWL AND ADD THE MAYONNAISE, SOUP, PEAS, LEMON JUICE AND SALT, STIR TO BLEND. STIR IN CHICKEN AND RICE MIXING WELL.
TRANSFER TO BAKING DISH AND SPREAD OUT EVENLY. SPRINKLE WITH POTATO CHIPS.
BAKE UNCOVERED FOR APPROXIMATELY 25 TO 30 MINUTES OR UNTIL HEATED THROUGH. SERVES 6