2 chicken breasts (about 1 pound)
1 t chicken bullion granules
salt and pepper
1 1/2 C white rice, cooked
2 T onion, finely chopped
1/2 C celery, chopped
2/3 C mayonnaise
1 T lemon juice
1 (10.5 ounce) can cream of chicken soup
1/4 C water
3/4 C sharp cheddar cheese, grated
2 C crushed potato chips
1 t chicken bullion granules
salt and pepper
1 1/2 C white rice, cooked
2 T onion, finely chopped
1/2 C celery, chopped
2/3 C mayonnaise
1 T lemon juice
1 (10.5 ounce) can cream of chicken soup
1/4 C water
3/4 C sharp cheddar cheese, grated
2 C crushed potato chips
1. Grab a couple of chicken breasts. Toss them into a large, deep skillet and pour hot water over the top. Add 1 teaspoon chicken bullion granules and a touch of salt and pepper. Bring the water to a boil over medium high heat, cover the pan and let the chicken cook.
2. When the chicken is cooked through and no longer pink in the center (should only take about 15 minutes), remove it from the pan and shred it with two forks. Put it back in the pan and let it simmer for about 5 more minutes.
3. Remove the chicken from the pan and place it in a large mixing bowl. (Save the water, we will use some of it in a couple more steps). Add 1 1/2 cups cooked rice to the pan as well. If you are using leftover rice that's been in the fridge, warm it up in the microwave before you add it. This will help it to mix in better and will shorten the baking time needed.
4. Add 2 tablespoons finely chopped onion, 1/2 cup chopped celery and 2/3 cup mayonnaise.
5. Add 1 tablespoon lemon juice, 1 (10.5 ounce) can cream of chicken soup and 1/4 C water. I used the water I cooked the chicken in. If you are using precooked chicken, no problem...just add regular water.
6. Mix everything together to combine. Spray a 9x13 pan with cooking spray and spread the mixture into it.
7. Sprinkle 3/4 C sharp cheddar cheese over the top of the mixture.
8. Grab some potato chips. I seem to always have these little bags hanging around. My kids always choose flavored chips over these classic ones. :) Crunch them up into small pieces. You need 2 cups total.
9. Sprinkle them over the top of the cheese.
10. Pop the pan into a preheated 400 degree oven (don't cover it) and let it bake for 20-25 minutes or until it's heated through and the cheese is melted.
2. When the chicken is cooked through and no longer pink in the center (should only take about 15 minutes), remove it from the pan and shred it with two forks. Put it back in the pan and let it simmer for about 5 more minutes.
3. Remove the chicken from the pan and place it in a large mixing bowl. (Save the water, we will use some of it in a couple more steps). Add 1 1/2 cups cooked rice to the pan as well. If you are using leftover rice that's been in the fridge, warm it up in the microwave before you add it. This will help it to mix in better and will shorten the baking time needed.
4. Add 2 tablespoons finely chopped onion, 1/2 cup chopped celery and 2/3 cup mayonnaise.
5. Add 1 tablespoon lemon juice, 1 (10.5 ounce) can cream of chicken soup and 1/4 C water. I used the water I cooked the chicken in. If you are using precooked chicken, no problem...just add regular water.
6. Mix everything together to combine. Spray a 9x13 pan with cooking spray and spread the mixture into it.
7. Sprinkle 3/4 C sharp cheddar cheese over the top of the mixture.
8. Grab some potato chips. I seem to always have these little bags hanging around. My kids always choose flavored chips over these classic ones. :) Crunch them up into small pieces. You need 2 cups total.
9. Sprinkle them over the top of the cheese.
10. Pop the pan into a preheated 400 degree oven (don't cover it) and let it bake for 20-25 minutes or until it's heated through and the cheese is melted.
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