2 1/2 C cubed cooked chicken
1 C chopped celery
2 hard-cooked eggs, sliced
1/2-1 can cream of chicken soup
1/3-1/2 C mayonnaise
1 T lemon juice
1/2 T pimientos
1/2 tsp finely chopped onion
1/2 C shredded cheese
1/2 can (1.5 ounces) chow mien noodles
1/4 C slivered almonds, toasted
Directions
Combine the first eight ingredients. Transfer to a greased square baking dish; sprinkle with cheese, chow mien noodles and almonds. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 30-35 minutes until lightly browned and cheese is bubbly. Yield: 6 servings
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