Chicken Casserole -- Quad-Cities Online Recipe Book
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Main Dishes:

Chicken Casserole

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I entered this recipe in a local recipe contest in 1980 and it placed in the top 100.

Ingredients

4 whole chicken breasts (cooked)
3 hard cooked eggs, sliced
1/2 can (10-3/4 ounces) cream of chicken soup
2 cups celery, finely diced
1 cup mayonnaise
1 cup sour cream
1 can (8 ounces) water chestnuts, drained and sliced
1 can (4 ounces) mushroom pieces, drained
1/2 cup slivered almonds
2 tablespoons lemon juice
2 tablespoons onion, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 cup grated cheddar cheese, sharp preferred
1 can (3-1/2 ounces) fried onion rings, slightly crushed

Instructions

Discard skin and bones from chicken; cut into 1-inch pieces. Mix chicken with remaining ingredients except cheese and onion rings. Turn into 13x9x2-inch casserole. Top with cheese. Bake 350 degrees for 30 minutes. Sprinkle onions over all and bake 15 minutes longer. Serves 12 generously.

Doretta Ackerman
Davenport



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