Hot chicken salad casserole #2
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked chicken breast; cubed |
| 1 | cup | (heaping) celery; diced |
| 1 | can | Water chestnuts; diced |
| 1 | cup | Cooked rice |
| 1 | cup | (heaping) cooked frozen peas |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Garlic salt (optional) |
| 4 | tablespoons | Minced dried onion |
| 2 | tablespoons | Worcestershire sauce |
| 2 | cups | Mayonnaise or half mayonnaise and half chicken soup |
| 6 | tablespoons | Lemon juice |
| 1 | Jar (small) pimento; optional | |
| ½ | cup | Grated cheddar cheese |
| 3 | Or | |
| 4 | Sliced cooked bacon; crumbled | |
| ½ | cup | Crumbled corn chips |
Directions
Combine all ingredients except cheese, bacon and corn chips. Mix well.
Pour into well-buttered casserole, top with grated cheese, bacon and corn chips. Bake at 450 degrees for about 10 minutes. Be sure to preheat oven.
Serves 10. Good party dish to make ahead.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .