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4 c. cooked and diced chicken 2 tsp. lemon juice 1 c. cooked rice 1 (2 oz.) jar pimentos, drained 1 tsp. minced onion 3/4 c. mayonnaise 1 c. chopped celery 4 hard-boiled eggs 1 (10 3/4 oz.) can cream of chicken soup 1 (10 3/4 oz.) can cream of mushroom soup garlic salt to taste salt and pepper to taste 1 c. shredded Cheddar cheese 1 1/2 c. crumbled potato chips Mix all ingredients, except cheese and chips. Pour into 13 x 9 x 2-inch baking dish. Place in refrigerator overnight. Preheat oven to 400 degrees. Top with cheese and potato chips. Bake for 25 minutes. Serves 6 to 8. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |