Try this Mom's Hot Chicken Salad Casserole recipe, or contribute your own.
Suggest a better description1. Parboil chopped celery for 5 minutes.
2. Cook rice in chicken broth with tbsp of butter.
3. Mix parboiled celery, cooked brown rice, cubed chicken, cream of chicken soup, mayonnaise, lemon juice, and onion together. Put into 9x13 casserole dish.
4. Brown potato chips in stick of butter until light golden color. Don't over cook.
5. Sprinkle chips on top of casserole.
6. Bake at 375° for 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (6663g) | ||
Recipe Makes: 1 | ||
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Calories: 14910 | ||
Calories from Fat: 8573 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 952.6g | 1270 % | |
Saturated Fat 306g | 1530 % | |
Monounsaturated Fat 372.8g | ||
Polyunsanturated Fat 190.4g | ||
Cholesterol 4469.8mg | 1375 % | |
Sodium 6854mg | 236 % | |
Potassium 12397.1mg | 326 % | |
Total Carbohydrate 404.8g | 119 % | |
Dietary Fiber 19.1g | 77 % | |
Sugars, other 385.7g | ||
Protein 1110g | 1586 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14910
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