Definitely another family favorite. Great for using up leftovers, especially those annoying little tiny potato chips at the bottom of the bag that nobody ever wants.
I thought I had lost this recipe and I was FREAKING out trying to find it. Luckily, I had emailed it to my mom at one point about 4 years ago and it came up on a search there. Phew! Glad to have it "set in stone" on this recipe blog now.
Serve with a nice big green salad for a weeknight dinner.
3-4 boneless skinless chicken breasts, cooked and diced
2 cans cream of chicken soup, undiluted
1 cup chopped celery
1 medium onion, chopped (or 1/2 bunch green onions, diced)
1/2 cup slivered almonds
3/4 cup instant rice
1/2 cup Miracle Whip
salt and pepper to taste
2 cups crushed Ruffles (wavy potato chips)
Preheat oven to 400 F.
Mix all ingredients (except Ruffles) and press into a 13" x 9" baking dish. Sprinkle Ruffles over the top. Bake for 15-30 minutes or until hot and bubbly.
(A little shredded cheese over the top in the last 5 minutes of baking never hurts either!)
Enjoy!
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