Alabama Chicken Casserole

Name: Alabama Chicken Casserole
Cuisine: American
Ingredients: 2-3 cups cooked chicken, chopped (or leftover turkey); 4 eggs, hard-boiled, peeled and chopped; 2 cups cooked rice; 1 1/2 cups celery; 1 onion, chopped; 2 cans cream of chicken soup; 1 cup mayonnaise; 2 tablespoons lemon juice; 3 oz. pkg. slivered almonds; 5 oz. can chow mein noodles

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By Jill Cooks
@spicyjill

Not sure where the name came from, but tonight it will be Virginia Chicken Casserole. I'm guessing the reason for letting the casserole sit overnight is so that the flavors can marry. Anyway, this is another favorite we enjoy alot. Recipe is from Moms Best Recipes. The original recipe calls for cream of mushroom soup. I would not touch mushrooms with a ten foot pole so I subbed. Use what your favorite is.

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Method:

Bake

Ingredients

·

2-3 cups cooked chicken, chopped (or leftover turkey)
·

4 eggs, hard-boiled, peeled and chopped
·

2 cups cooked rice
·

1 1/2 cups celery
·

1 onion, chopped
·

2 cans cream of chicken soup
·

1 cup mayonnaise
·

2 tablespoons lemon juice
·

3 oz. pkg. slivered almonds
·

5 oz. can chow mein noodles
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How to Make Alabama Chicken Casserole

Step-by-Step

Mix all ingredients except noodles in a large bowl.
Transfer to a greased 13x9 baking pan.
Cover and refrigerate overnight.
Uncover and bake at 350 for 1 hour, or until hot and bubbly. Top with nooldes; return to oven for 5 minutes.

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