Recipe - Hot Chicken Salad Casserole

3 cup Chicken; chopped
2 cup Cooked rice
1 cup Diced celery
One half cup Mayonnaise
2 ounce Chopped pimentos
1 cup Cream chicken soup;
undiluted
1 small Can chopped mushrooms;
optional
3 Hard boiled eggs; chopped
2 tablespoon Green peppers; optional
2 tablespoon Chopped onions
1 tablespoon Lemon juice
Salt and pepper to taste
One fourth cup Slivered almonds
1 cup Dry bread crumbs

Mix chicken with all ingredients, except crumbs.

Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2).

Sprinkle top with crumbs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

Recipe by: From the kitchen of Margret Gibbs

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998