Chicken Almond Casserole
3-4 cup cooked chicken 2 cup cooked rice 1 can cream of mushroom soup 1 can cream of chicken soup 1 tbsp onion flakes 3/4 cup slivered almonds, toasted 2 tsp salt 1 cup mayonnaise 1 1/2 cup diced celery 4 hard cooked eggs, chopped 2 tbsp lemon juice 2 jars chopped pimentos 1 cup buttered bread crumbs Combine all except bread crumbs and refrigerate overnight. Remove from refrigerator for about 1 hour before baking. Top with buttered crumbs and bake 1 hour at 350*.
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