Recipe: Chicken Casserole (using rice, peas, mayonnaise and lemon) - 4 versions

Hi Diana, Boy, there are a lot of variations of this casserole - that usually happens with good recipes! Here are 4 versions for you to check out. Let us know if none of these looks similar and I'll post some more. Happy Cooking! - Betsy

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CHICKEN CASSEROLE
(using rice, peas, mayonnaise and lemon)

2 cups cooked chicken breast, cubed
1 (10 oz.) pkg. frozen peas, thawed
1 cup chopped celery
1 cup mayonnaise
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (4 oz.) can mushrooms, drained, chopped
1 (8 oz.) can water chestnuts, drained, chopped
1 1/2 cup cooked rice
2 eggs, hard cooked
1 small onion, chopped
1 tsp. lemon juice
1 tsp. salt
Cracker crumbs

Mix all ingredients together and spread in a 13x9-inch baking dish. Sprinkle cracker crumbs on top.

Bake at 350 degrees F for 30 to 45 minutes.

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CHICKEN CASSEROLE
(no mushrooms or lemon)

2 cups cooked rice
3 cups cooked and cubed chicken
2 cans (10 3/4 oz. each condensed cream of chicken soup
3/4 cup mayonnaise
1/2 cup chopped onion
1/2 cup chopped celery
1 (8 oz.) can water chestnuts, drained, chopped
1 (10 oz.) pkg. frozen peas, thawed

Mix all of the above ingredients and turn into a greased casserole dish. Top with 1 1/2 cups shredded Cheddar cheese and 1 cup almonds. Bake at 350 degrees for 1 hour.

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HOT CHICKEN CASSEROLE
(using almonds, sauteed celery, chicken broth)

3 cups cooked diced chicken
3 cups cooked rice
1 (10 oz.) pkg. frozen peas, thawed
3 tbsp. lemon juice
1/3 cup flour
1/2 cup sliced almonds
1 1/3 cups mayonnaise
3 cups sliced celery, sauteed
1 medium onion, chopped
1/4 cup butter
3 cups chicken broth
Salt and pepper to taste
Buttered bread crumbs (for topping)

Combine chicken, celery, rice, peas, lemon juice, flour, almonds and mayonnaise; set aside.

Saute celery and onion in butter. Add to chicken mixture. Add broth, salt and pepper. Spread in a 13x9-inch baking dish. Top with buttered bread crumbs.

Bakes at 350 degrees F for 45 minutes.

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CHICKEN HOT DISH
(using cream of chicken and cream of celery soups, potato chips, no eggs)

4 cups cooked white rice
4 cups diced, cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 (8 oz.) can sliced water chestnuts, drained
1 (10 oz.) pkg. frozen peas, thawed
3/4 cup chopped celery
1 (10 3/4 oz.) can condensed cream of celery soup
1 (10 3/4 oz.) can condensed cream of chicken soup
1 cup mayonnaise
2 tsp. lemon juice
1 tsp. salt
2 cups crushed potato chips (for topping)
Paprika (for topping)

In a 13x9-inch baking pan, combine first seven ingredients; set aside.

Combine soups with mayonnaise, lemon juice and salt. Toss with the chicken mixture. Sprinkle with the potato chips and paprika.

Bake at 350 degrees for 1 hour.

Makes 12 servings
Source: Community cookbook, unknown title