STREAMING NOW: Nigella: At My Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I made this casserole dish more times than I can count. I found it about 30 years ago. It's a great standby dish to serve at baby showers, wedding showers, etc. since it can be assembled ahead of time and refrigerated until ready to bake.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 roasting chicken, roasted in oven in a covered pan. Skin, bone and cut into bite size pieces. Save stock
  • Combine
  • chicken piece
  • 1 cup diced celery
  • 1 cup chopped cashews
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 tablespoon lemon juice
  • 12 cup chopped onion
  • 2 cups cooked rice
  • 14 teaspoon pepper
  • 12 teaspoon salt
  • Mix together
  • 34 cup mayonnaise (do not use non-fat or low-fat)
  • 14 cup water
  • 12 cup chicken stock (left over from roasting chicken)
  • Topping
  • crushed potato chips (I prefer fresh bread crumbs tossed with butter)

Directions

  1. Add the mayonnaise mixture to combined chicken ingredients. Turn into a very lightly greased 9x13 baking dish. Top with 2 cups crushed potato chips (or bread crumbs). Bake at 450 for 20 minutes or until hot and bubbly throughout. Serves 10-12.
  2. � Chicken Stock � I usually put the stock in the refrigerator to let the fat rise to the top and skim it off � then use what�s left to make my ½ cup.
  3. Note #1: I add a can/jar of sliced mushrooms.
  4. Note #2: Sometimes I place the mixture in a casserole dish instead of the baking dish. If the casserole dish is deeper � you may need to lower the temperature and extend the baking time.
  5. Preparation time does not include the time to roast the chicken.
  6. You can use a roasted chicken from the grocery store. If you do that, just use some canned chicken broth in place of the stock from the roasted chicken.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: