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Rice Krispies Chicken Casserole

Posted By elizabeth On August 1, 2010 @ 1:59 am In Weekly Recipes | No Comments

Yet another great use of Shabbos leftovers…

2 cups cubed cooked chicken
1 cup cooked rice
1 teaspoon minced onion
1½ cups chicken soup
½ cup tofutti sour cream
¼ cup nondairy creamer
1 cup diced celery
¾ cup mayonnaise
1 teaspoon lemon juice
1 (4 ounce) can sliced water chestnuts

Topping:
½ stick (¼ cup) margarine, melted
1½ cups Rice Krispies

Preheat oven to 350 degrees. Combine all ingredients and pour into a greased 9 x 13-inch pan. Prepare topping and pour over mixture. Bake for 30 minutes.


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