Chicken and Rice Casserole
Ingredients
- 3 Cups cooked diced chicken
- 2 Cans cream of chicken soup
- 1 Can mayonnaise
- 2 Cans very finely diced celery
- 3 Cans fluffy cooked rice
- 1 Tsp. dried onion flakes
- 2 Tbsp. lemon juice
- 1 Tsp. salt
- 4 hard-boiled eggs (diced)
Instructions
- Mix; put into greased 9x13-inch pan.
- Sprinkle with 1/2 cup slivered almonds and 2 cups crushed, buttered corn flake (1/4 cups oleo).
- Bake at 350° for 1 hour until lightly browned.
Notes
Credit by: Bruce Carlson
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