Chicken And Chip Casserole

• 3 c. cooked, cubed chicken (white and dark meat)
• 1 c. instant rice, uncooked
• 1 (10 oz.) can cream of chicken soup
• 3/4 c. milk
• 4 Tbsp. butter
• 1/2 c. chopped celery
• 1 (10 oz.) pkg. frozen mushrooms in butter sauce
• 1/4 c. onion, chopped fine
• 3 c. potato chips, crushed fine

1. Mix chicken, soup and milk.
2. Set aside.
3. Melt butter in a saucepan; add celery and onion.
4. Cook over low heat until onions are glazed.
5. Remove from heat and stir in mushrooms.
6. Stir in chicken and add to rice and soup; mix well.
7. Put in 1 1/2 cups potato chips in bottom of buttered casserole.
8. Line up chips along side of dish.
9. Pour in mixture.
10. Top with remaining chips. Bake at 325u0b0 for 35 minutes or until chips are rigid brown.

chicken, instant rice, cream of chicken soup, milk, butter, celery, frozen mushrooms, onion, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351691 (may not work)