Ingredients
2
tablespoons butter
1
medium onion, chopped (1/2 cup)
1
package (8.8 oz) microwavable rice
3
cups chopped cooked chicken
1 1/2
cups frozen baby sweet peas (from 12-oz bag)
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
1
cup mayonnaise
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (8 oz) sliced water chestnuts, drained
1
jar (4 oz) sliced pimientos, drained
3
cups coarsely crushed rippled potato chips
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 8-inch skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender.
Meanwhile, cook rice in microwave as directed on package.
In large bowl, gently toss onion, rice, chicken, peas, cheese, mayonnaise, soup, water chestnuts and pimientos. Spoon mixture into baking dish. Top with potato chips.
Bake uncovered 20 to 25 minutes or until bubbly.
