Prep 45 mins
Cook 45 mins
My grandmother got this recipe from one of her sisters. My parents got it from my grandmother. I got it from my parents and now my children demanded that I post it here for safekeeping as the recipe card that it is on looks like it has been run over, repeatedly, by a truck. I can remember asking Nee to make this for Sunday lunch. She would start cooking every Sunday morning before we all woke up so that we could come home from church and just have to warm lunch up. This is a great comfort food dish and I hope you enjoy it. It has a LOT of ingredients but they blend together to make a great dish.
- 4 cups diced cooked chicken
- 3 hard-boiled eggs, shelled & diced
- 1 1⁄2 cups cooked rice
- 1 cup water chestnut, diced
- 1 (4 ounce) jar pimientos, chopped
- 1 cup celery, chopped
- 1 cup almonds, slivered & toasted
- 1 (16 ounce) can French style green beans, drained
- 1⁄2 cup onion, chopped finely
- 3 tablespoons butter
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 cup mayonnaise
- 1 cup mushroom, sliced (or you can use an 8 ounce can of mushrooms)
- 1 teaspoon pepper
- 2 teaspoons salt
- 1 teaspoon paprika
- 2 cups potato chips, crushed
- Preheat oven to 350 degrees.
- Lightly grease a 4 quart casserole dish or a 13x9 baking dish.
- Using a LARGE bowl, combine the chicken, eggs, rice, water chestnuts, pimento, celery, almonds and green beans and mix well.
- Saute the onion in the butter until they are wilted and soft.
- Pour the onions, soups, mayonaise, mushrooms, pepper and salt over the chicken mixture and blend well.
- Pour into prepared dish.
- Sprinkle with paprika.
- ***You can freeze this for future use at this point, or if you are eating later, it can be refrigerated up to a day ahead of time before baking***.
- Just before putting in the oven, sprinkle the top with the 2 cups of crushed potato chips.
- Bake 40 minutes.
- Remove from oven and serve warm.