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, .

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