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

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