Hot Chicken Salad Casserole
3 cups chicken — chopped
2 cups cooked rice
1 cup diced celery
1/2 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
1/4 cup slivered almonds
1 cup dry bread crumbs
Mix chicken with all ingredients, except crumbs.
Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12×8x2).
Sprinkle top with crumbs.
Tags: chicken salad casserole
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