Chicken Crunch Casserole

Name: Chicken Crunch Casserole
Ingredients: 3 c. chicken, cooked and diced; 2 1/2 c. rice, cooked; 4 eggs, boiled and chopped; 1 1/2 c. celery, chopped; 1 c. mayonnaise; 2 1/2 oz. almonds, thinly sliced; 2 cans cream of mushroom soup; 1 tsp. salt; 2 Tbsp. lemon juice; 2 c. bread crumbs; 4 Tbsp. margarine

11 ingredients

5 steps

Ingredients

3 c. chicken, cooked and diced
2 1/2 c. rice, cooked
4 eggs, boiled and chopped
1 1/2 c. celery, chopped
1 c. mayonnaise
2 1/2 oz. almonds, thinly sliced
2 cans cream of mushroom soup
1 tsp. salt
2 Tbsp. lemon juice
2 c. bread crumbs
4 Tbsp. margarine

Directions

1

Mix all ingredients except bread crumbs and margarine.
2

Place mixture in buttered 9 x 12-inch pan.
3

Brown bread crumbs lightly in margarine; sprinkle over casserole and refrigerate overnight. Remove from refrigerator for 1 hour before baking.
4

Bake in 350° oven for 40 minutes.
5

Serves 8.