Hot chicken salad casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken; chopped |
| 2 | cups | Cooked rice |
| 1 | cup | Diced celery |
| ½ | cup | Mayonnaise |
| 2 | ounces | Chopped pimentos |
| 1 | cup | Cream chicken soup; undiluted |
| 1 | small | Can chopped mushrooms; optional |
| 3 | Hard boiled eggs; chopped | |
| 2 | tablespoons | Green peppers; optional |
| 2 | tablespoons | Chopped onions |
| 1 | tablespoon | Lemon juice |
| Salt and pepper to taste | ||
| ¼ | cup | Slivered almonds |
| 1 | cup | Dry bread crumbs |
Directions
Mix chicken with all ingredients, except crumbs.
Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2).
Sprinkle top with crumbs.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98 Recipe by: From the kitchen of Margret Gibbs Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998