This is another quick dinner for a busy night. I love the combination of textures, from the creaminess of the cheese to the crunchiness of the chips and almonds. Yum!
-2 cups cooked chicken, cut into chunks
-2 cups cooked rice
-1/2 cup slivered almonds
-1/2 cup shredded mozzarella
-1/2 cup shredded cheddar cheese
- 1 can cream of chicken soup
-1 cup chicken broth
-3/4 cup mayonnaise
-salt and pepper, to taste
-1-2 cups of crushed potato chips
Preheat oven to 350 F. In a bowl mix together the almonds, cheeses, soup, broth, mayo, salt and pepper. Mix chicken and rice in a 9x13 casserole dish. Pour soup mixture on top and stir to blend everything together. Top with crushed chips. Bake for 25-30 minutes, or until bubbly. Enjoy!