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CHICKEN CASSEROLE 2 to 3 c. cooked chicken, diced 4 hard-cooked eggs, finely chopped 2 c. cooked rice 1 1/2 c. celery, chopped 1 small onion 1 c. mayonnaise 2 cans creamy chicken mushroom soup 1 (3 oz.) pkg. slivered almonds 1 tsp. salt 2 Tbsp. lemon juice 1 c. bread crumbs 2 Tbsp. margarine Combine all ingredients, except bread crumbs and marga- rine. Place mixture into a greased 13 x 9-inch baking dish. Brown crumbs slightly in margarine. Sprinkle over casserole. Refrigerate overnight. Remove from fridge 1 hour before cooking. Bake at 350 degrees for 40 to 45 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |