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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Hot Chicken Casserole Recipe

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This recipe for Hot Chicken Casserole is from The Larsen Family Heritage 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:  
2 C. cubed cooked chicken,
1 C. diced celery
2 C. cooked rice
1 C. sliced mushrooms
2-3 chopped greeen onions
1 tsp. lemon juice
1/2 tsp. salt
1 c. mayonnaise
1 can Cream of Chicken soup
6 hard boiled eggs, chopped
1 can sliced water chestnuts
4 oz.chopped gr. chilies (optional)
Directions:
Directions:
Mix soup, mayo, onion, lemon juice and salt together. Add rest of ingredients. Mix in a little milk if it seems too dry. Pour into lightly greased casserole. Spread with topping.
TOPPING: Mix together 1 C..crushed Corn flakes, ( measure after crushing) 1/2 C. slivered almonds, 1/2 cube melted butter or margarine. Heat in 350 degree oven for 25 - 30 min.
Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This was one of our favorites in the missionfield. Our members always asked me to make it for our gatherings.

 

 

 

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