¾ lb boneless, skinless chicken breasts, cut into ½-inch pieces
½ tsp garlic salt
½ tsp onion powder
¾ cup chopped celery
¼ cup all-purpose flour
1 cup chicken broth
2 cups cooked rice (see Note)
½ cup mayonnaise
½ Tbsp lemon juice
½ tsp dried dill
1 cup crushed potato chips
Instructions
Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Sprinkle chicken with garlic salt and onion powder. Add chicken and celery to skillet; cook, stirring, 8 minutes or until chicken is done.
Add flour; cook, stirring constantly, 2 minutes. Add broth, and cook 3 minutes or until slightly thickened. Spoon mixture into a large bowl.
Stir in rice, mayonnaise, lemon juice, and dill.
Spoon into a lightly greased 9-inch baking dish. Sprinkle with potato chips. Bake 25 to 30 minutes or until hot and bubbly.
Side Dish Ingredients
1 (10-oz) pkg frozen honey-glazed carrots
½ (9-oz) pkg premium romaine salad mix
2 Tbsp balsamic vinaigrette
Side Dish Instructions
Heat carrots according to package directions.
Toss salad mix with vinaigrette just before serving.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
76
9
85
Sat. Fat (g)
20
3
23
Protein (g)
48
2
50
Carb (g)
77
21
98
Fiber (g)
3
1
4
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