Chicken and Rice Casserole

2 Tbsp butter

1 medium onion, finely chopped

3 c chopped cooked chicken

1 ½ c frozen baby peas

1 ½ c (6 oz.) shredded sharp cheddar cheese

1 c mayonnaise

1 (10 ¾ oz) can cream of chicken soup

1 (8.8 oz) pkg. microwaveable rice (Ben’s)

1 (8 oz) can sliced water chestnuts, drained

3 c coarsely crushed potato chips, preferably ridged type

Preheat oven to 350⁰F. Melt butter in a skillet over medium heat and sauté the onion until tender – about 5 minutes. Combine onion, chicken, and next 7 ingredients in a large bowl; toss gently.  Spoon mixture into a lightly greased 13” x 9” baking dish.  Top with coarsely crushed potato chips.  Bake, uncovered for 20 – 25 minutes or until bubbly. 

Enjoy!