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Retro Chicken and Rice Casserole

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By Betty Crocker Kitchens
Updated Oct 20, 2016
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Looking for a hearty dinner made using frozen sweet peas? Then check out this delicious chicken and rice casserole that’s topped with potato chips.

Retro Chicken and Rice Casserole

  • Prep Time 20 min
  • Total 45 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 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

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    In 8-inch skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender.
  • Step 
    3
    Meanwhile, cook rice in microwave as directed on package.
  • Step 
    4
    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.
  • Step 
    5
    Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition

610 Calories
43g Total Fat
26g Protein
30g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Total Fat
43g
0%
Saturated Fat
10g
0%
Sodium
810mg
0%
Total Carbohydrate
30g
0%
Dietary Fiber
4 1/2g
0%
Protein
26g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 Vegetable; 2 Very Lean Meat; 1 High-Fat Meat; 6 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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