"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Edna Faye's Chicken Casserole, by Emily Bauer, is from EJ's Easy Homestyle Meals,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 chickens (boiled, deboned and chopped) 3 cups chopped celery 1 cup slivered almonds 4 tablespoons chopped onion 1 cup mayonnaise 2 cans cream of chocken soup juice of 2 lemons or limes
Mix all ingredients and put in a greased casserole dish. Top with 1 cup crushed potato chips or crushed corn flakes. Bake for 30 minutes at 350 degrees. Top with grated cheese and bake until it's melted.
This casserole can be put together the night before and then baked the next day.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.