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.
CHICKEN SALAD CASSEROLE
2 c. chopped cooked chicken
1 c. chopped celery
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. sliced diced water chestnuts
1/2 c. slivered almonds
4 tbsp. butter
1 c. crushed corn flakes
Mix all ingredients except butter and corn flakes. Place in ungreased 13 x 9 x 2 inch casserole. Melt butter and mix with corn flakes. Spread over casserole and bake at 350 degrees for 45 minutes. All ingredients may be mixed ahead except corn flakes and butter. This should be put on just before baking. Casserole should be eaten as soon as baked.