Hot chicken salad casserole #1

Yield: 10 Servings

Measure Ingredient
4 cups Chicken; cooked, diced
2 cans Cream of chicken soup
2 cups Celery; diced
4 tablespoons Onion; minced
1 cup Mayonnaise
¾ cup Chicken stock
1 teaspoon Salt
½ teaspoon Black pepper
4 tablespoons Lemon juice
6 \N Hard boiled eggs; chopped
4 teaspoons Pimento; chopped
1 cup Slivered almonds
\N \N Crushed crackers or potato chips

Combine all ingredients, except almonds and cracker crumbs or potato chips, and place in a 3 to 4 quart casserole. Top with slivered almonds and crumbs. Bake in a 350 degree oven for 40 minutes. Serves 10 to 12.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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