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

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

  • 1Combine 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