Baked Chicken Salad
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Karen Jones
Serves 12 peopleCategories: Casserole
Ingredients
- 2 to 3 cups diced chicken seasoned well with salt and pepper
- 2 cups finely chopped celery
- 2 cups cooked rice
- 1/2 cup mayonnaise
- 2 (10.5-oz.) cans cream of chicken soup
- 2 Tbsp. chopped onion
- 2 Tbsp. lemon juice
- 1/2 cup sliced almonds, optional
- 3 hard-cooked eggs, chopped (optional)
- 1 cup shredded sharp cheddar cheese
Directions
- In a large bowl, combine the chicken, celery, rice, mayonnaise, soup, onion, lemon juice, almonds (If using) and hard-cooked eggs (if using) and mix well. Transfer mixture to a 9 × 13- inch baking dish. top with shredded cheese. Refrigerate several hours to overnight.
- Heat oven to 350 degrees. nBake 30 to 40 minutes or until heated through. Let stand uncovered, for 20 to 30 minutes before cutting into squares.