| |
Chicken Salad Casserole
3
cups cooked chicken, chopped |
1
cup cooked rice |
3
hard-boiled eggs, chopped |
1
tbsp. chopped onion |
1
tbsp. lemon juice |
1
can cream of chicken soup |
3/4 cup mayonnaise |
salt and pepper to
taste |
1 cup grated cheddar
cheese |
Preheat
oven to 350 degrees.
Mix
together chicken, rice, eggs, and onion. Add lemon juice, soup,
mayonnaise, and salt and pepper. Put in casserole dish and top with grated
cheese.
Bake
for 45 minutes.
Karen
Bartlet
 |
|