Recipe - Pecan Chicken Casserole

1 cup Cooked chicken minced
1 cn Cream of Chicken soup
1 cup Celery chopped
One half cup Onion chopped
One half cup Pecans chopped
1 One half cup Rice cooked
One half teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Lemon juice
One half cup Mayonnaise
One fourth cup Water
3 Eggs hard cooked

Combine chicken, soup, vegetables, nuts and seasoning; blend well. Stir in
lemon juice, mayonnaise and water. Chop 2 eggs; add to mixture. Place in
greased casserole. Bake at 400 for 15 minutes or until bubbly. Let stand
15 minutes before serving. Garnish with remaining cut or sliced up egg. Makes 4
servings.

Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 20:47:10 0600

From: Pam and KerryAnn Cobb priss@AMARANTH.COM