3 cups free range organic chicken breasts, cooked & cubed

1 (13 ounce) package chicken rice-a-roni

1/2 cup mayonnaise

1 (10 3/4 ounce) can cream of chicken soup

1 1/4 cups milk

1 cup chicken broth

1 cup celery, chopped

1/2 cup yellow onion, chopped

3 (7 ounce) cans water chestnuts, sliced and drained

1 cup potato chip

1/2 teaspoon paprika



Mix all ingredients except potato chips and paprika in a 9×13 pan.

Refrigerate overnight.

3Before baking, cover with crushed potato chips and sprinkle with paprika.

Bake 1 hour or more @ 350 degrees.

Serves 12. May be divided into two smaller pans and half frozen for later use.