Ingredients:
3 cups diced chicken, cooked
1 cup finely chopped celery
2 teaspoons chopped onions
1/2 cup sliced almonds
1 can cream of chicken soup
1 1/2 cups cooked rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup mayonnaise
1/4 cup water
2 eggs
crushed potato chips
3/4 cup shredded cheddar cheese
Instructions:
Combine chicken, celery, onions, almonds, cream of chicken soup, cooked rice, lemon juice, salt and pepper. Mix well and set aside.
Combine mayonnaise and water. Beat with a whisk until smooth. Pour over chicken mix and stir well.
Add two eggs and toss gently.
Spoon into greased 2-quart, shallow casserole dish. Cover and refrigerate for 8 hours.
Bake at 450 degrees for 10 to 15 minutes and sprinkle with crushed potato chips and cheese.
Bake 5 more minutes.
|
|
