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Crunchy Chicken Casserole
A classic comfort food staple gets a textural upgrade in this savory chicken bake. Tender chunks of cooked chicken mingle with long grain rice, sweet English peas, and sharp cheddar cheese in a rich, creamy sauce. Water chestnuts and pimientos add bright pops of color and a satisfying crunch to the filling. The entire dish is crowned with a thick layer of coarsely crushed potato chips right before baking. It is a perfect weeknight dinner that delivers nostalgic flavors and irresistible crispy edges in every bite.
Ingredients
- 1 Tbsp. butter
- 1 medium-size yellow onion, chopped
- 1 (8.8-oz.) pouch ready-to-serve long grain rice
- 3 cups chopped cooked chicken
- 1½ cups frozen petite English peas
- 6 oz. sharp Cheddar cheese, shredded (about 1½ cups)
- 1 cup mayonnaise
- 1 (10¾-oz.) can cream of chicken soup
- 1 (8-oz.) can sliced water chestnuts, drained
- 1 (4-oz.) jar sliced pimientos, drained
- 3 cups coarsely crushed ridged potato chips
Instructions
- 1Preheat the oven to 350°F. Melt the butter in a skillet over medium heat, then add the chopped yellow onion and cook for about 5 minutes until tender.
- 2Warm the ready-to-serve long grain rice in the microwave following the instructions on the package.
- 3Place the cooked onion, heated rice, chopped chicken, frozen peas, shredded cheddar cheese, mayonnaise, cream of chicken soup, drained water chestnuts, and drained pimientos into a large bowl. Toss everything together gently to combine.
- 4Transfer the chicken mixture into a lightly greased 13- by 9-inch baking dish, spreading it out evenly. Scatter the coarsely crushed potato chips over the top.
- 5Bake in the preheated oven for 20 to 25 minutes until the casserole is hot and bubbly. Allow the dish to rest for 5 minutes before serving.