RETRO CHICKEN AND RICE CASSEROLE

Retro Chicken and Rice Casserole image

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 11

2 tablespoons butter
1 medium onion, chopped (1/2 cup)
1 package (8.8 oz) microwavable rice
3 cups chopped cooked chicken
1 1/2 cups frozen baby sweet peas (from 12-oz bag)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 cup mayonnaise
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (8 oz) sliced water chestnuts, drained
1 jar (4 oz) sliced pimientos, drained
3 cups coarsely crushed rippled potato chips

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 8-inch skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender.
Meanwhile, cook rice in microwave as directed on package.
In large bowl, gently toss onion, rice, chicken, peas, cheese, mayonnaise, soup, water chestnuts and pimientos. Spoon mixture into baking dish. Top with potato chips.
Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 610, Carbohydrate 30 g, Fat 6, Fiber 4 1/2 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg