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CHICKEN CASCADE CASSEROLE Recipe

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This recipe for CHICKEN CASCADE CASSEROLE is from GRANNY AND BOPPY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. DICED COOKED CHICKEN
1 C. COOKED RISE
1 C. MUSHROOM SOUP ( NOT DILUTED)
1 SMALL ONION CHOPPED
3/4 C. DICED CELERY
1/4 C. SLIVERED BLANCHED ALMONDS
1/4 C. STUFFED OLIVES
2 HARD COOKED EGGS CHOPPED
1/2 C. MAYONNAISE
1/4 TSP SALT
1TBSP LEMON JUICE
CRUSHED POTATO OR CORN CHIPS
Directions:
Directions:
COMBINE ALL INGREDIENTS. EXCEPT CHIPS. SPOON INTO GREASED 1 1/2 QT CASSEROLE. COVER REFRIGERATE OVERNIGHT. AT BAKING TIME, GENEROUSLY COVER TOP OF CASSEROLE WITH CRUSHED POTATO CHIPS. BAKE, UNCOVERED, AT 350º FOR ABOUT 40 MIN UNTIL PIPING HOT.
Number Of Servings:
Number Of Servings:
6

 

 

 

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