Fruit salad and freshly baked muffins make quick accompaniments with this classic chicken casserole.
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1 cup diced cooked chicken
1 cup prepared rice
1/4 cup chopped almonds, toasted
1 green onion, chopped
10 3/4-oz. can cream of mushroom soup
1/2 teaspoon salt
1 to 2 teaspoons lemon juice
1/2 cup mayonnaise
3/4 cup chopped celery
2 to 3 eggs, hard-boiled, peeled and chopped
1 cup crushed potato chips
Combine all ingredients except potato chips in a 2-quart casserole dish; cover and chill overnight. Sprinkle with potato chips. Bake, uncovered, at 375 degrees for 30 minutes.