Categories: Casserole, Chicken
Ingredients
- 3 cups chicken, chopped
- 2 cups cooked rice
- 1 cup diced celery
- 1/2 cup mayonnaise
- 2 ounces chopped pimentos
- 1 cup cream chicken soup, undiluted
- 1 small can chopped mushrooms, optional
- 3 Hard boiled eggs, chopped
- 2 tablespoons green peppers, optional
- 2 tablespoons chopped onions
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup slivered almonds
- 1 cup dry bread crumbs
Directions
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Mix chicken with all ingredients, except crumbs.
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Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12×8×2). Add crumbs to the top before serving.
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Peg’s note: I only used about 1/2 to 3/4 cup of bread crumbs…I added about 1/4 cup cup of melted butter to the crumbs and then sprinkled on top of the casserole and then baked for about 5 more minutes.