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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This crunchy, saucy hot dish is potluck-perfect! Itâs so convenient because you can make the casserole the day before and bake it the day of the potluck. Itâs good made with turkey, too. Ingredients:
5 cups cubed cooked chicken |
2 cups chopped celery |
5 hard-cooked eggs, sliced |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3/4 cup mayonnaise |
2 tablespoons lemon juice |
1 tablespoon pimientos, optional |
1 teaspoon finely chopped onion |
1 cup (4 ounces) shredded cheddar cheese |
1 can (3 ounces) chow mein noodles |
1/2 cup slivered almonds, toasted |
Directions:
1. In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly. Yield: 12 servings.
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