Happy Easter
We’re Creating an Easter Table Celebration ~the first week found us dying eggs (read here), last week we enjoyed a pretty place setting gift (here) and today finds us with more Easter Creativity ~ we’ll be setting the table and enjoying a delicious brunch casserole.
Sharing ideas from our home to yours, Easter Traditions.
~*~
To set your table, shop your own home…..you will be surprised at how pretty your Easter Table can be with Nana’s good china, the everyday dishes, with added vintage pieces and a few dollar store finds.
How about a simple ‘carrot only’ centerpiece, with dyed egg party favors ~ keeps it simple, colorful and …..edible!
After Church we gather as a family and enjoy a quick brunch before enjoying our evening ‘Easter Meal’ ~ I like to serve this rice casserole ~ light and easy.
Cheesy Chicken Rice Casserole
Ingredients
- 1 medium sized Diced Onion
- 3 Cups White Rice ~ Cook
- 3 Cups Cooked and Shredded Chicken
- 1 Cup Frozen Petite Peas
- 6 oz Shredded Cheddar Cheese (or more to taste)
- 1 Cup Mayo
- 1 10oz Can Cream of Chicken Soup
- 1/2 jar Diced Pimientos, drained
- Crushed Ridge Potato Chips
Instructions
- Preheat Oven 350 degrees
- Combine onion, cooked rice, cooked shredded chicken, peas, cheese, mayo, cream of chicken soup, and pimientos into a large bowl and combine.
- Spoon mixture into a 9 x 13 casserole dish, top with crushed chips
- Bake uncovered at 350 degrees for 25 minutes.
This casserole is perfect to prepare and make ahead the night before ~ simply prepare as noted leaving off the chip topping, cover and refrigerate. Then when your ready….remove from the refrigerator, cover with chip topping and bake!
