This is a casserole my mom made for us when we were growing up. We loved it then, and I make it for my family when I feel like some good homey food.
1 1/2 - 2 cups of chunked chicken breasts (great way to use up leftover chicken) or 1 (13 oz) can of chunk chicken breast
1 1/2 cups celery sliced very thin
1/2 medium onion chopped
3 cups cooked rice
2 cans Cream of Chicken soup
1 tsp salt
1/2 tsp pepper
2 Tbsp lemon juice
1 1/2 cups Miracle Whip
1/2 cup water
6 hard boiled eggs
3 cups crushed potato chips
Place six eggs in a small saucepan covered with cold water. Place on high heat and cover pan. When the water begins to boil, remove from heat and let sit for 13 minutes. Run under cold water until eggs are cooled. Peel and slice. Set aside.
Place 2 cups of white rice into Pampered Chef Rice Cooker with four cups of water. Place in the microwave and cook on high for 5 minutes. Cook at 50% power for 15 minutes. Guaranteed to make perfect rice every time. You will have your three cups of cooked rice.
Place the chicken breast in a two-quart casserole dish. Use a fork to cut the chicken into bite-sized pieces. Add the celery , onion, and rice. In a separate bowl, combine the soup, lemon juice, Miracle Whip, water, salt and pepper. Stir well. Pour the mixture into the casserole dish and combine well. Top with the egg slices and then the potato chips.
Place in a 450 degree oven and bake for about 1/2 hour or until bubbly.