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Chicken and Rice Casserole

Chicken and Rice Casserole

Chicken and Rice Casserole

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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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