Pecan chicken casserole

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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