Crunchy Chicken Casserole

• 1 roasting chicken, roasted in oven in a covered pan. Skin, bone and cut into bite size pieces. Save stock
• chicken piece
• 1 cup diced celery
• 1 cup chopped cashews
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 tablespoon lemon juice
• 12 cup chopped onion
• 2 cups cooked rice
• 14 teaspoon pepper
• 12 teaspoon salt
• 34 cup mayonnaise (do not use non-fat or low-fat)
• 14 cup water
• 12 cup chicken stock (left over from roasting chicken)
• crushed potato chips (I prefer fresh bread crumbs tossed with butter)

1. Add the mayonnaise mixture to combined chicken ingredients.
2. Turn into a very lightly greased 9x13 baking dish.
3. Top with 2 cups crushed potato chips (or bread crumbs).
4. Bake at 450 for 20 minutes or until hot and bubbly throughout.
5. Serves 10-12.
6. i 1/2 Chicken Stock i 1/2 I usually put the stock in the refrigerator to let the fat rise to the top and skim it off i 1/2 then use whati 1/2s left to make my 1/2 cup.
7. Note #1: I add a can/jar of sliced mushrooms.
8. Note #2: Sometimes I place the mixture in a casserole dish instead of the baking dish.
9. If the casserole dish is deeper i 1/2 you may need to lower the temperature and extend the baking time.
10. Preparation time does not include the time to roast the chicken.
11. You can use a roasted chicken from the grocery store.
12. If you do that, just use some canned chicken broth in place of the stock from the roasted chicken.

chicken, chicken, celery, cashews, cream of chicken soup, lemon juice, onion, rice, pepper, salt, mayonnaise, water, chicken, potato chips

Taken from www.food.com/recipe/crunchy-chicken-casserole-265204 (may not work)