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Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from Cater Cook'n, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorthy Paul Vaught
Added: Sunday, December 4, 2005


1 can cream of chicken soup
3/4 cup mayonaise
2 T. lemon juice
1/2 t.salt
1/4 t. curry
1 sm can chopped pimentos_drained
1c. cooked rice
3 hard boiled eggs_chopped
1/2 cup diced celery
4 oz. can waterchectnuts_drained and sliced
1 T. chopped onion
2 Cups cooked chicken
Combine 1 cup corn flakes, 1 t. butter melted, 1 cup chopped almonds

Heat soup to soften. Combine lemon juice, salt, mayo. Add other ingredients_ chicken last_ an mix well. Place in buttered 11/2 qt. baking dish.
Two recipes will fit in 9x13 pan. Top prior to baking. Bake @ 375 25 to 30 minutes. Add 5 minutes if dish was cold. Can be refrigerated overnight_ then add topping prior to baking. I even freeze then thaw overnight then add topping prior to baking.

Personal Notes:
Personal Notes:
Family Memories from Dorthy: My best memory is of Aunt Lottie’s and her house full of people. Other memories are of Aunt Lil and Thelma. They were all special people in my life and took the place of mother.




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