Cheesy Chicken & Rice Casserole

Cheesy Chicken and Rice Casserole

2 chicken breasts 

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 (I like Best Foods Light)
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

Put chicken breast in a  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.  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.  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. 

 

Add 2 tablespoons finely chopped onion, 1/2 cup chopped celery and 2/3 cup mayonnaise.  Add 1 tablespoon lemon juice, 1 (10.5 ounce) can cream of chicken soup and 1/4 C water, use the water you cooked the chicken in.  Mix everything together to combine. Spray a 9x13 pan with cooking spray and spread the mixture into it. 

Sprinkle 3/4 C  sharp cheddar cheese over the top of the mixture.  Grab some potato chips and crunch them up into small pieces. You need 2 cups total.  Sprinkle them over the top of the cheese.  Put 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.