Click on a category to see more recipes in this category
Ingredients
3 Cups cooked rice
3 Cups cooked chicken, cut up
2 to 3 Cans cream of chicken soup
1/2 Cup mayonnaise
1 Cup celery, chopped
1 Tablespoon lemon juice
8 Ounces water chestnuts, sliced
1 Tablespoon grated onion
3 Hard cooked eggs, chopped
1 Cup bread crumbs
1/2 Cup sliced almonds
2 Tablespoons butter, melted
Instructions
Spread rice in a 9"x13" pan then spread chicken over rice.
Mix the soup, mayonnaise, celery, lemon juice, chestnuts, onion and eggs and spread over chicken and rice.
Mix bread crumbs, almonds and butter together and sprinkle over top of casserole.
Bake at 350�F for 40 minutes.