Prep 20 mins
Cook 30 mins
This is a recipe of my Grandmother's that I got out of her church cookbook. The combination may sound different but all the flavors work together so well. I usually double the recipe and freeze half. It is a family favorite!
- 1 cup cooked chicken
- 1 (10 ounce) can cream of chicken soup
- 1 cup celery, chopped
- 1 teaspoon onion, minced
- 1⁄2 teaspoon salt
- 3⁄4 cup mayonnaise
- 3 hard-boiled eggs, chopped
- 2 cups cooked rice
- 3 teaspoons lemon juice
- 1⁄2 cup slivered almonds
- 1 cup potato chips, crushed
- Mix all the ingredients together except for the potato chips.
- Spoon into a buttered casserole dish.
- Top with potato chips.
- Bake for 30 minutes at 375 degrees.
I followed this recipe exactly and I thought it was okay. It was a bit on the bland side for me. I did enjoy the addition of the hard boiled egg though. I thought that was a neat protein addition. I may make this again, if I do, i'll have to tweak it a bit. Thanks for posting!
This was a great basic recipe. I had a lot of leftover chicken and wanted to do something comforting. This recipe fit the bill. I did tweak a little, cooked the rice in chicken broth and substituted cream of celery for the cream of chicken soup. My personal peference. I don't like the taste of cream of chicken. I left out the eggs as well and added more chicken, toasted the sliced almonds for another layer of flavor and finally whirled saltines in the food processor with melted butter for the topping as I didn't have potato chips. It all worked well together. Thanks again for the inspiration. Leslie
This was very good! I am not crazy about boiled eggs so I omitted them and added extra chicken instead. The whole family liked it, even my 6 and 8 year old sons!