Here is a quick meal that your family will love. Especially if you have kiddos who love to dip their chips into everything or a husband who has a love of crunchy goodness. As you all know by now I love experimenting with food, so I always find it fascinating when HH comes across a recipe that he would like me to prepare. Alas, this was one of his choices. A creamy interior with loads of protein and vegetables topped with chips, it is a win, win for any family occasion.
This entree I am glad to report had no leftovers.
2 TBSP butter
1 Medium onion chopped
8 oz of cooked rice
3 cups shredded cooked chicken (rotisserie)
1 1/2 cups frozen peas
1 1/2 cups shredded sharp cheddar cheese
1 cup mayonnaise
1 can cream of chicken soup
1 can of sliced water chestnuts drained
1 jar sliced pimientos, drained
3 cups coarsely crushed ridged potato chips
Preheat oven to 350 degrees. Melt butter in a skillet over medium heat. Add onion and saute for 5 minutes or until tender.
Cook rice according to packaged directions. combine onion, rice, chicken, and next 6 ingredients in a large bowl; toss gently. Spoon mixture into a lightly greased 13x9 inch baking dish. Top with coarsely crushed chips.
Bake uncovered for 20-25 minutes or until bubbly.
This recipe came from Southern Living Best Comfort Foods Recipes.