Beyond Perfect! Hot Chicken Salad Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 5 |
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A good friend brought this over when our second son was born, so we usually have this for his birthday dinner (using turkey, too-he was born on Thanksgiving!). Preparation includes boiling the eggs and cooking the chicken and rice-unless you use leftovers from another prep. Ingredients:
2 cups chicken, cooked & diced |
2 cups cooked rice |
2 cups celery, diced |
6 hard-boiled eggs (or fewer) |
2 tablespoons minced onions (optional) |
1 cup slivered almonds (or walnuts) |
1 1/2 cups mayonnaise |
2 tablespoons lemon juice |
2 (15 ounce) cans cream of chicken soup |
chow mein noodles, for sprinkling on top |
Directions:
1. Preheat oven to 350; grease sides of a 13x9 pan.
2. In a very large bowl, mix chicken, rice, celery, eggs, onions and nuts.
3. In another (smaller) bowl, mix mayonnaise, juice and soups until smooth; add to chicken mixture and stir to coat well; dump into prepared pan, smoothing out the top; sprinkle chow mein noodles over the pan.
4. Bake for 30-45 minutes (noodles will be dark brown and crispy).
5. LEFTOVERS: The chow mein noodles get soggy when stored in the fridge, so put noodles on only half of the casserole and then when reheating, add noodles on that side, too.
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