Nee's Sunday Chicken
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
10
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Sherrybeth
Princeton, Louisiana