3 cans cream of chicken soup
2 1/2 cup cup cooked rice
9 hard cooked eggs, chopped
2 1/2 cups celery, finely chopped
2 tbsp. grated onions
1 1/2 cup mayonnaise
3 tbsp. lemon juice
1 1/2 cups slivered almonds
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| HOT CHICKEN SALAD | ||
| 2 cups cooked chicken, diced large 3 cans cream of chicken soup 2 1/2 cup cup cooked rice 9 hard cooked eggs, chopped 2 1/2 cups celery, finely chopped 2 tbsp. grated onions 1 1/2 cup mayonnaise 3 tbsp. lemon juice 1 1/2 cups slivered almonds |
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| Combine all ingredients. Place in a well greased 2 qt. casserole (2-inch deep dish). Bake at 325 until heated throughly or hot and bubbly. May sprinkle with grated sharp cheddar cheese the last 10 minutes of baking. | ||