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Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Mills Otto and Jean Otto Simons
Added: Tuesday, June 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c cooked diced chicken
2 c chopped celery
4 tbsp diced onion
4 tbsp diced pimento(optional)
4 tbsp diced green pepper
6 hard boiled eggs diced
1 &1/2 c mayonnaise (or Miracle Whip)
2 cans of cream of chicken soup
2 tbsp lemon juice
1 c of slivered almonds
2 c of cooked rice (or instant rice)
1 c water
Salt and pepper to taste.

Directions:
Directions:
Combine first six ingredients. Add undiluted soup and remaining ingredients. Pour into a Large baking dish(mom used the largest bowl in the Pyrex sets for this dish. If desired top with chow mein noodles. Bake at 400 for 30 minutes.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
45 minutes plus bake time
Personal Notes:
Personal Notes:
Mom and grandma both brought this dish to church functions.

 

 

 

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