Chicken Rice Casserole
Servings: 0
Ingredients
- 2 cups boned and skinned chicken breasts cooked and shredded
- 1 cup celery chopped
- 1 small onion chopped
- 1 can cream of chicken soup
- 1/2 cup slivered almonds toasted
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup mayonnaise
- 1/2 cup chicken broth
- 3 large hard-boiled eggs chopped
- 2 cups rice cooked
- 1 can French fried onion rings
Instructions
- Combine all ingredients except the onion rings; pour into buttered 13x9
- casserole; cover and bake at 350 degrees for 20 minutes or until hot.
- Remove cover and top with onion rings; return to oven for 5 minutes.
Notes
NOTES : I cook the chicken in water with chicken boullion added and use this in the recipe.
Recipe By: A Grand Heritage Cookbook
Serving Size: 8
Serving Size: 8