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Hot Chicken Salad Casserole
3 cups chicken, chopped
2 cups cooked rice
1 cup diced celery
1/2 cup mayonnaise
2 ounces chopped pimentos
1 cup cream chicken soup, undiluted
1 small can chopped mushrooms, optional
3 Hard boiled eggs, chopped
2 tablespoons green peppers, optional
2 tablespoons chopped onions
1 tablespoon lemon juice
Salt and pepper to taste
1/4 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). Add crumbs to the top before serving.
Jenn B aka Mom2Sam and Tiny
Peg's note: I only used about 1/2 to 3/4 cup of bread crumbs...I added about 1/4 cup cup of melted butter to the crumbs and then sprinkled on top of the casserole and then baked for about 5 more minutes.
Recipe source: 1Recipes_galore2007 yahoo group, submitted by Jenn