Chicken Casserole

Chicken Casserole Recipe

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Helen Purser

By
@stillbakes

Can be made ahead and refridgerated. If so, then bake till bubbly. My nephew & his family love this when they visit on a cold day.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

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  • 1 1/2 c
    diced cooked chicken
  • 1 1/2 c
    cooked rice
  • 1 c
    chopped celery
  • 1/2 c
    chopped walnuts
  • 1 can(s)
    cream of chicken soup, fat-free (undiluted)
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    ground red pepper
  • 1 Tbsp
    lemon juice
  • 3/4 c
    mayonnaise
  • 1/4 c
    water
  • 3
    hard cooked eggs-sliced
  • ·
    bread crumbs

How to Make Chicken Casserole

Step-by-Step

  1. Combine first 10 ingredients in large bowl. Combine mayonnaise & water; stir till smooth. Add mayonnaise mixture to chicken mixture. Gently fold in egg slices. Spoon mixture into greased 11X7 inch baking dish; top with bread crumbs.
    Bake uncovered @ 400 for 15 min or till bubbly. Yield: 6 servings

Printable Recipe Card

About Chicken Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy




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