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    Chicken and Rice Casserole

    3 C chicken, cooked and diced
    2 C rice, cooked
    4 hard-boiled eggs, chopped
    2 (10 1/2 oz.) cans cream of mushroom soup, undiluted
    1 1/2 C celery, chopped
    1 small onion, chopped
    1 C mayonnaise
    2 T lemon juice
    1 (2 3/4 oz.) pkg. slivered almonds or 1 can water chestnuts, slivered
    1 C soft breadcrumbs
    2 t butter or margarine, melted

    Combine all ingredients except breadcrumbs and margarine. Mix well. Spoon into the greased 2 quart casserole dish. Combine the breadcrumbs and margarine, sprinkle over the top of the casserole. Cover and refrigerate overnight. Remove from the refrigerator and allow to sit at room temperature for 1 hour. Bake uncovered at 350 for 40–45 minutes or until bubbly. Serves 6.
 

 

 

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