Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.