Ingredients
Units
Scale
- 1 – 28 oz can Lehman’s Chicken, rinsed and drained
- 1 – 10 3/4 oz can of cream of chicken soup
- 3/4 cup mayonnaise
- 1 cup chopped celery
- 2 cups cooked rice
- 1 T minced onion
- 1 T lemon juice
- 1/2 t salt
- 3 hard boiled eggs
- 8 oz can of water chestnuts, drained
- 1 cup buttered bread crumbs
- 1/2 cup slivered almonds, optional
Instructions
- Combine the Lehman’s chicken, soup, mayonnaise, celery, rice, water chestnuts, onion, lemon juice and salt.
- Place half of this mixture in a 9″ x 9″ casserole dish and top with the 3 sliced hard boiled eggs.
- Cover with remaining chicken mixture and then top with bread crumbs and almonds.
- Bake covered at 350 degrees for 30 minutes.
- Prep Time: 20 min
- Cook Time: 30 min
Keywords: hot chicken salad, chicken salad