Check out what my pal from Bless Us O Lord had to say about this wonderful recipe:
This recipe was passed down to me from my aunt through my mom and it was called Hot Chicken Casserole. The name is so unimaginative that I actually had to spend about five minutes looking for it in my files to post it here. It is hot, I’ll give it that, but it’s much more than hot. It’s cheesy, and creamy and crunchy and tasty, too. I renamed it here — I think it deserved a new name. This is one of Doug’s favorite chicken dishes, which is saying a lot since he is generally not fond of chicken casseroles. This recipe, and this Chicken Pot Pie are really about the only two I can serve and still receive compliments afterward.
I think the name sounds great and simply describes this casserole for what it is. Delicious.
2 cups cooked chicken, cubed
2 T. diced onion
½ cup sliced almonds
1½ cups cooked Uncle Ben’s white rice
1 can Campbell’s cream of chicken soup
1 t. Morton salt
½ cup chopped celery
1 T. lemon juice
¾ cup Duke’s mayonnaise
1 cup water
small can crunchy Chinese chow mein noodles
1 cup Kraft shredded cheddar
Mix all ingredients except chow mein noodles and cheese.
Place in 9 x 13 pan.
Top with cheese.
Bake at 350 for 15 minutes.
Turn oven up to 400 and top casserole with chow mein noodles.
Bake for 15 minutes.
To make ahead, mix all ingredients except chow mein noodles and cheese and refrigerate.
Bake as above.
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Quick Tip: Serve with a fresh loaf of bread and applesauce.
Thank you Bless Us O Lord for this great recipe.