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Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from Clarington UMC, 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!

Contributor:  
Contributor:  
Martha Litten

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Cooked Chicken breast
4 eggs, cooked
2 cups Rice (not instant)
1 1/2 cup Chopped celery
1 small Onion, minced fine
1 3/4 oz Sliced almonds
1 t. Salt
2 T. Lemon juice
1 c. Mayonnaise (Do Not Substitute)
2 can Cream of Mushroom Soup



Directions:
Directions:
Cut chicken into small pieces. Coarsely chop eggs. Toss together chicken, rice, eggs, celery and onion.
Mix together mayo, soup, lemon juice and salt. Add to rice mixture. Put into buttered 3 quart casserole dish. Cover with plastic wrap and refrigerate overnight. Remove about 1 hour before baking. Top with almonds. Bake 350 about 45 minutes uncovered.

 

 

 

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