pecan chicken casserole
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cooked chicken diced |
| 1 can | Cream of Chicken soup |
| 1 cup | Celery chopped |
| ½ cup | Onion chopped |
| ½ cup | Pecans chopped |
| 1½ cup | Rice cooked |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Lemon juice |
| ½ cup | Mayonnaise |
| ¼ cup | Water |
| 3 | Eggs hard cooked |
Combine chicken, soup, vegetables, nuts and seasoning; blend well. Stir in lemon juice, mayonnaise and water. Chop 2 eggs; add to mixture. Place in greased casserole. Bake at 400 for 15 minutes or until bubbly. Let stand 15 minutes before serving. Garnish with remaining sliced egg. Makes 4 servings.
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 20:47:10 -0600 From: Pam and KerryAnn Cobb <priss@...>
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