Creamy Chicken and Rice Casserole
2 cups cooked chicken, shredded
2 cups cooked white rice
1 cup frozen peas and carrots, thawed
1 cup mayonnaise
1 can (10.5 ounces) condensed cream of chicken soup
1 cup shredded cheddar cheese
1/2 cup diced onion
1/2 cup diced celery
1/2 cup slivered almonds
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Directions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked chicken, cooked rice, thawed peas and carrots, mayonnaise, condensed cream of chicken soup, shredded cheddar cheese, diced onion, diced celery, slivered almonds, fresh lemon juice, salt, black pepper, and paprika. Mix everything together until well combined.
Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.
Bake in the preheated oven for about 30-35 minutes or until the casserole is hot and bubbly, and the top is golden brown.
Remove from the oven and let it cool for a few minutes before serving.