Edie’s Chicken and Rice Casserole

Growing up this was a meal that my aunt made for most of our family gatherings. We always called it Edie’s Chicken. Now when you serve rice as one of the main courses most of the men in the Clum household turn up their noses but for me and my mom it was sure to be a winning recipe. It is a great way to use up some of those holiday leftovers too. You can definitely substitute chicken for some turkey.


  • 1 cup cooked chicken or turkey - cut up into bite size pieces
  • 1 can cream of chicken soup
  • 1 cup chopped celery
  • 1 tbsp grated onion
  • 2 tbsp mayonnaise
  • 1 can water chestnuts or almonds (optional)
  • 1 - 2 cups crunched potato chips


Combine all ingredients sans potato chips in a bowl. Mix together until blended. Transfer to a casserole dish and sprinkle with crushed potato chips.

Bake in a 400° oven until bubbly, about 20-25 minutes.

Serve over rice & enjoy!

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