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Chicken Salad Casserole

This is an easy casserole to prepare. It’s great for using up leftover chicken and it’s good, too!

2 cups chicken, cooked and chopped
1 can cream of chicken soup, undiluted (I used fat free)
1/4 cup chopped onion
1 cup celery chopped
1 cup rice (I used instant brown rice) cooked
1/2 tsp. salt
pepper to taste
1 cup sliced water chestnuts
1/4 cup mayonnaise
crushed multi-grain tostitos

Combine all ingredients and place in ungreased casserole. Top with crushed tostitos.
Bake at 450 degrees for 30 minutes. Makes about six servings. Enjoy!

Don’t forget to check out these casseroles, too:

Hamburger N’ Shells Italia

Hamburger Supreme Casserole

Cheesy Tater Tot Casserole

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  1. Pingback: Cranberry Almond Chicken Salad -

  2. 1 cup of cooked rice or 1 cup of rice before cooking ?

  3. What can you use in place of water chestnuts ?

  4. Bet this would also be wonderful with leftover turkey that we’ll all be having soon!

  5. Coleen's Recipes says:

    Just in time!! I just happen to have a bunch of cooked and cubed chicken breast in my fridge. Thanks for the recipe..sounds excellent for our cold weather (low single digits tonight)

  6. This looks delicious! I love the idea of using the pre-cooked brown rice in the casserole. It really speeds up the prep time. Thanks for the recipe.

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