Baked Chicken Salad

Categories: Casserole

Ingredients

• 2 to 3 cups diced chicken seasoned well with salt and pepper
• 2 cups finely chopped celery
• 2 cups cooked rice
• 1/2 cup mayonnaise
• 2 (10.5-oz.) cans cream of chicken soup
• 2 Tbsp. chopped onion
• 2 Tbsp. lemon juice
• 1/2 cup sliced almonds, optional
• 3 hard-cooked eggs, chopped (optional)
• 1 cup shredded sharp cheddar cheese

Directions

1. In a large bowl, combine the chicken, celery, rice, mayonnaise, soup, onion, lemon juice, almonds (If using) and hard-cooked eggs (if using) and mix well. Transfer mixture to a 9 × 13- inch baking dish. top with shredded cheese. Refrigerate several hours to overnight.
2. Heat oven to 350 degrees. nBake 30 to 40 minutes or until heated through. Let stand uncovered, for 20 to 30 minutes before cutting into squares.

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